Even though we’ve been spoiled with low to mid 70s here in LA, there’s something about the winter “air” that’s a little blue, a little gloomy – a perfect excuse for making some comfort dishes. One of my favorite is a white chicken chili dish from Kate Mantillini. Below is my attempt. Verdict? Awesome! The hubs said it best, “it was worth the wait”. Bon appetit!
Ingredients (serves 2-3)
4 sm. pieces chicken tenders diced
1 boneless, skinless chicken thigh diced
1/2 diced white onion
1/2 diced red bell pepper
1/2 jalapeno, 1/2 yellow jalapeno
(trick – the heat is all in the white “innards” of the jalapeno. Avoid massive heat by cutting jalapeno in half and cutting the white “innards” away from the outer jalapeno. Julienne them first and then finely dice).
4 cloves of sliced garlic
2 pickled jalapeno slices (from jar) and 2 tsp of the juice from jar
2 cups organic chicken broth
Spices:
1/4 tsp ea. of black pepper, 4C’s: Chili powder, Cumin, Curry powder, and Cajun spice, oregano and 2 bay leaves
Cook:
1) Sautee garlic and chicken in grape seed oil in medium heat until chicken’s more white than pink (from cooking).
2) Add onion, bell pepper and jalapeno and sweat until translucent.
3) Pour chicken broth and spices. After boiling for a few minutes, reserve 1/2 cup of liquid and cool.
4) Simmer for 30-40 min. To the reserved liquid, whisk 4 tbsp of heavy cream and 4 tsp of arrowroot starch to thicken liquid.
5) With the chili boiling, stir in the reserved liquid/heavy cream mixture and simmer for 5-7 min.
6) Serve over a bed of whole grain “egg” noodles, garnish with minced cilantro, lime wedge, grated cheddar cheese and low fat sour cream.
And for desert – how about some fresh blackberries with homemade whipped cream? Whipped cream – whip 1/2 c. heavy cream with 1 tsp of apple Calvado liquer, 2 tsp of light brown sugar, 1/8 tsp vanilla (scraped from bean), and sprinkle of lemon zest. HEAVEN!
Enjoy!
