Recipe courtesy of Aaron McCargo Jr.
Total:
45 min
Active:
20 min
Yield:
2 quarts
Level:
Easy

Ingredients

Directions

In a large Dutch oven, melt 4 tablespoons butter over medium-high heat. Brown the chicken pieces until nicely colored and cooked through. Remove chicken to a large bowl and set aside.

Using the same Dutch oven, stir in the flour. This will create a roux. Stir in the onions and peppers. Add the chicken stock to deglaze the pan and stir in the heavy cream. Lower heat and cook until the mixture thickens, about 5 minutes. Once the sauce has thickened, add the chili powder, coriander, cumin, cayenne, black pepper and the salt. Stir and cook for a few minutes. Add the cannellini beans, chiles and the chicken and simmer for another 6 to 8 minutes. At the very end, mix in the sour cream. Transfer to a serving bowl and garnish with Cheddar and parsley.

IDEAS YOU'LL LOVE

Chicken Green Chili

Recipe courtesy of Tyler Florence

Beef Chili

Recipe courtesy of Tyler Florence

Chicken Marsala

Recipe courtesy of Robert Irvine

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Chili Beans

Recipe courtesy of Ree Drummond

Buffalo Chicken Wings

Recipe courtesy of Ina Garten

Chicken Pie

Recipe courtesy of Trisha Yearwood

Chinese Chicken Salad

Recipe courtesy of Ina Garten

Chicken Piccata

Recipe courtesy of Matt Iaria

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking