Baked Chicken

Baked Chicken

recipe image

Rachel Marek


  1. Season and sear chicken:

    Season chicken on both sides with salt and pepper. Heat oil in a large (6 quart) pot over medium-high heat until shimmering. Sear chicken in batches, turning once, until golden, 7 to 8 minutes. Transfer to a plate.

    Rachel Marek


  2. Cook onion and poblanos:

    Reduce heat to medium; add onion and poblanos. Cook, stirring occasionally, until softened, about 5 minutes.

    Rachel Marek


  3. Add garlic and spices:

    Stir in garlic, cumin, coriander, and chili powder, and cook until fragrant, 1 minute more.

    Rachel Marek


  4. Add canned chiles:

    Stir in canned chiles.

    Rachel Marek


  5. Add back chicken, add broth, and simmer:

    Add chicken back to pot along with broth and juices, scraping up bits from the bottom of the pan. Bring to a boil then reduce heat to medium-low and simmer, partially covered, until chicken is cooked through and flavors meld, about 15 minutes.

    Rachel Marek


  6. Shred chicken:

    Remove chicken to a plate and shred into bite-size pieces.

    Rachel Marek


  7. Whisk cornmeal with cooking liquid and add, along with beans:

    In a small bowl, whisk together cornmeal with 1 cup hot cooking liquid.

    Rachel Marek


  8. Mix liquid back in, add beans:

    Return liquid to pot, add beans, and simmer 5 minutes.

    Rachel Marek


  9. Add chicken, adjust seasoning:

    Stir in chicken until heated through. Taste and adjust seasoning.

    Rachel Marek


  10. Serve:

    Divide among bowls and top with sour cream, fresh cilantro sprigs, tortilla chips and lime.

    Rachel Marek


Storing

Let any leftover white bean chicken chili cool completely, then transfer to an airtight container. Leftovers will keep in the fridge for four to five days or can be frozen for up to three months.

Frequently Asked Questions

How do you thicken white bean chicken chili?

There are several easy ways to thicken chili. Try simmering the dish uncovered for an additional 20 to 30 minutes. Alternatively, mash some of the beans to thicken the chili.


Should chili be thick or soupy? 

Most recipes make a thicker chili with a stew-like consistency rather than a thinner, soup-like one.


Why do you put sour cream in chili?

Sour cream is a classic topping for chili. It’s slightly tart yet also creamy, and its flavor balances the subtle heat of a chili.



Other Chicken Chili Recipes to Try:

  • Hearty Chicken Chili
  • Chicken-Chile Stew
  • Slow Cooker Chili Chicken Tacos
  • Chicken Chili With Hominy
  • Chili With Chicken and Beans

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