White Chicken Chili

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Recipe:

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White Chicken Chili

From the Gluten and Dairy-Free Traditional Foods eCourse at www.cookingTF.com

6 Tbs coconut oil or other fat, divided
1 onion, diced
up to 1 pound boneless, skinless chicken breast or thigh, diced
1/4 cup flour of your choice (I used a sorghum, buckwheat and rice mix)
2 cups chicken stock
1 cup coconut milk or nut-based cream replacement
1/4 cup green chilies or a diced Anaheim pepper
1/4 tsp garlic powder or 2 crushed cloves
1/2 Tbs chili powder
1 tsp cumin
1 tsp salt
Concentrace, optional
3 cups sprouted/soaked and cooked white beans beans (see links)

In a stock-pot, heat 2 Tbs of the coconut oil over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the chicken to the pan and cook until the outside of the meat is no longer pink.

Add the remaining 4 Tbs (1/4 cup) of fat to the pan and allow it to melt, then sprinkle the 1/4 cup flour over the pan. Mix until the flour has soaked up all of the oil and the pan looks fairly dry and no dry flour remains. Pour in the chicken stock and coconut milk and add the remaining ingredients. Increase the heat to high, bring to a boil and reduce to a simmer. Cook until the chili is about as thick as you’d like, around 20 minutes.

Transcript

White chicken chili is a very easy dish to make.

We begin by melting two (2) tablespoons of fat in a stockpot. Here, I’m using a wide wok, just to make it easier for you to see. I’m using palm shortening, but coconut oil or any other fat that your family doesn’t react to would work just as well. Add one (1) diced onion. You want to cook the onion until it’s completely tender but not browned. So, add the onion to the pan & give it a thorough stir to make sure it’s coated with the oil, so it doesn’t brown.

Once it’s cooked, about 5-7 minutes, you can add your chicken. Here, I’m adding three (3) diced thighs, but you can add chicken breast if you’d prefer. The meat doesn’t have to brown, you just want to get it cooked, so it’s ok to add it to the pan with the onion. Mix it & cook it until it has just turned white on the outside. Then you’re going to add an additional quarter cup of your fat.

Allow it to melt in the pan. You can see it there under the spoon. Then add a quarter (¼) cup flour. Here, I’m using a mixture of sorghum, buckwheat & rice. Mix it until the oil has completely absorbed into the flour. You don’t want to leave any flour unmixed & you want to see your pan look fairly dry at the bottom. We are making what is called a roux. A roux is responsible for thickening this dish.

You’re then going to add two (2) cups of chicken stock & a cup (1) of coconut milk or nut-based cream replacement. Mix it in, and then add your green chilies. If you buy them at the store in a can, they’re called green chilies, but you can buy them fresh in the produce department, under the name Anaheim Chilies.

Now, I’m adding garlic. The recipe calls for 2-3 cloves, but we like a lot of garlic. If you use garlic powder instead of whole garlic, you’ll want to add about a quarter (¼) teaspoon of garlic powder. Then you add about a half (½) tablespoon of chili powder, one (1) teaspoon of cumin, one (1) teaspoon of salt, and as I add to all of my dishes, a little bit of Concentrace. Concentrace is a trace mineral supplement. It’s optional for everything, but I like to add it to make sure we’re getting the trace minerals that we need. Mix it in, and you will see that the chili powder floats on the surface. That’s fine.

Add 3 cups of beans. Here’s I’m using cannelini beans. Mix it thoroughly, and bring it to a boil. In order for a roux to thicken a sauce, it must come to a complete boil. So, bring it up to a boil, and reduce it to a simmer. Simmer it as long as you’d like. I like to cook mine for about 20 minutes.

And that’s it. White Chicken Chili.

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