Chili, soup, mac n’ cheese…Yeah, I’m often in the mood for comfort food, problem is here in Florida I don’t really have the excuse that I used to have up North.
The, “Oh it’s so cold outside, I think I’ll make soup” or “Oh my God, it’s snowing outside, it’s a good day for chili”. So because I don’t have that problem here in Florida (except when Florida decides it wants to emulate the North and temperatures start to drop), I pretty much make soup and chili whenever I feel like it. Doesn’t matter if it’s 100° outside, I just lower my AC to 60 (if I really wanna get in the mood, LOL).
So aside from the fact that I just felt like having chili, this recipe came about me trying to change the monotony of “chili” and how we usually have it in our home, which is the ground beef “red” version that so many of us do. I’ve heard from various sources that chicken chili was the way to go if you wanted to have a change of pace and give red meat a break. The problem that I knew I would have, was going to try to convince hubby. Hubby doesn’t do chicken chili, or should I say, “didn’t” do chicken chili before this one.
This version of chili will make even the most die-hard beef chili fanatics stop and announce this as their new favorite. Yeah, it’s rrrrreeeeeaaaaalllllyyyyy good.
I will tell you this: Do not use just breast meat with this chili and don’t even THINK about NOT roasting the chicken thighs. Roasting the chicken thighs just makes this dish all the more delicious and the thighs are needed because chicken breasts alone can’t give this dish the rich flavor that the thighs give it. As for the use of green tomato instead of red, this is what will differentiate this dish from your beef chili and give it more of a true “white chili” definition. You’ll note that I don’t even put the usual green pepper, but a yellow or orange one instead.
Make this dish today and don’t wait for a rainy day or snowy day or I just wanna call in sick and veg out on the couch day – I promise you, you’ll be making this one over and over again. Pinky swear 🙂
A variation to "red" chile, this recipe gives new meaning to comfort food. You'll love this white chili with roasted chicken thighs, canned diced chilis, green tomatoes and Great Northern Beans as key players.
1 hrCook Time
1 hrTotal Time
- 1 pound boneless, skinless chicken thighs (seasoned to your taste - I like to use my adobo)
- 1/4 cup vegetable oil, and a little more for drizzling on top of the chicken
- 2 celery stalks, diced
- 1 medium onion, diced?1 yellow or orange bell pepper, diced
- 2 tsps. garlic, minced?1/4 cup all-purpose flour?4 cups (1 quart) chicken stock, warmed through but not boiled
- 2 15-ounce cans Great Northern beans, drained and rinsed
- 2 4-ounce cans chopped green chiles?2 tsps. ground cumin?1 tsp. minced fresh rosemary or dried?2 green medium tomatoes, cut into large chunks (usually called heirloom) if you can't find them use a can of Rotel
- Sour cream, for garnish (optional)
- Preheat the oven to 350 degrees F.
- After seasoning chicken to your taste, drizzle chicken with some oil, and place on a baking sheet.
- Roast for 15 to 20 minutes or until the internal temperature registers 165 degrees F on a meat thermometer.
- Set aside until cool enough to handle, then cut chicken into large chunks.
- In a large Dutch oven, add 2 tbsps. of oil and heat over medium heat. When oil is hot, place celery, onions and bell peppers and saute until tender, 4 to 5 minutes. Add minced garlic and sauté until fragrant making sure not to burn garlic.
- Add flour and stir to coat the vegetables and cook until flour starts to brown.
- Whisk in the warm chicken stock, stirring until combined.
- Add beans, chiles, cumin, rosemary and green tomatoes. Bring to a simmer, cooking until the mixture starts to thicken about 15 to 20 minutes.
- Add in the diced chicken. Season to taste with salt and white pepper, if needed.
- Cover and cook for another 10 minutes.
- Serve, if desired, with sour cream.
Serve with white rice and avocado.