Roasted Chicken White Chili

Total Time:
1 hr
Prep:
15 min
Inactive:
5 min
Cook:
40 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 pound boneless, skinless chicken thighs
  • 1/4 cup vegetable oil, plus more for drizzling
  • Kosher salt and freshly ground white pepper
  • 3 celery stalks, cut into medium dice (about 1 cup)
  • 1 medium onion, cut into medium dice (about 2 cups)
  • 1 yellow bell pepper, cut into medium dice (about 1 cup)
  • 1/4 cup all-purpose flour
  • 4 cups (1 quart) chicken stock, warmed
  • Two 15-ounce cans Great Northern beans
  • Two 4-ounce cans chopped green chiles
  • 2 teaspoons garlic powder
  • 2 teaspoons ground cumin
  • 1 teaspoon minced fresh rosemary
  • 2 green tomatoes, cut into large dice (about 2 cups)
  • 1/2 to 1 teaspoon cayenne, depending on how much spice you like
  • Sour cream, for garnish
Directions
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F.

  • Drizzle the chicken with some oil, season with salt and pepper and put on a baking sheet. Roast until the internal temperature registers 165 degrees F on a meat thermometer, 15 to 20 minutes. Set aside until cool enough to handle, then cut into large dice.

  • Meanwhile, add 1/4 cup oil to a large Dutch oven and heat over medium heat. When hot, add the celery, onions and bell peppers and saute until tender, 4 to 5 minutes. Add the flour, stir to coat the vegetables and cook until the flour starts to brown, about 3 minutes. Whisk in the warm chicken stock, stirring until combined. Add the beans, chiles, garlic powder, cumin, rosemary and green tomatoes and bring to a simmer, cooking until the mixture starts to thicken, 15 to 20 minutes.

  • Add the diced chicken and cayenne and season with salt and pepper. Cover and cook for another 10 minutes to warm through. Serve garnished with sour cream.


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