Saturday, November 12, 2011

White Chicken Chili

3 chicken breasts
1 tbsp.  kosher salt
1 tsp. cumin
2 tsps. chili powder
1 tsp. coarse black pepper
1 onion, diced
2 garlic cloves, diced
2 cups chicken stock or water
2 tsps. chicken base
2 tsps. celery flakes
Dash of cayenne pepper
1 can Rotel tomatoes with green peppers*
1 sprig of fresh rosemary, minced
3 cans of Navy beans, do not drain
1 dozen frozen dough balls
1 tbsps butter
1 tsp. sea salt
Small container of sour cream

A couple of hours before you start on the chili, start on the rolls.  Follow package directions.  This is what we did.  We sprayed a 10" iron skillet with PAM, placed the dough balls in it and covered them.

Pat dry chicken breasts with paper towels.  Rub with salt, cumin, chili powder and black pepper.  Roast in 375 degree oven for 30-45 minutes until golden brown.  Remove and set aside to cool down a little.  Do not discard the pan drippings (don't they look yummy??)

In the meantime, heat some olive oil on medium-high in a dutch oven, add the onion, salt and pepper and saute until translucent.

Turn the heat down then add the garlic and saute for 2 minutes.  

Dice the chicken into cubes.

Add the diced chicken to the pot and stir

Take a little bit of the water and add to the pan drippings. 

Stir around to loosen the drippings.  

and pour into the pot.  No use throwing away this delicious savory broth.

Take the chicken base and add the it to the water and stir. ( I've been using this chicken base for the past couple of months.  I bought the beef base too and I love them both.  They are thick and creamy and full of savory flavor).  

Add to the pot  and stir.

Add most of the rosemary leaving some for later.

Add the beans, 

stir completely then simmer for 1 hour.

I timed it just right so while the chili is simmering, it's time to work on the rolls.  By this time, they have risen and are ready to prep.

Take a tbsp. of melted butter and gently spread over the rolls before you pop them into the oven.

Take the sea salt (you don't need a lot)

and sprinkle just a little bit on top as well as a little bit of the leftover rosemary.   Bake according to package directions.

After they're baked,

take the rest of what's left of the butter and finish spreading it over the hot rolls.  By this time the chili is ready and it's time to eat!!

Add a dollop of sour cream - yummy!!!!

I've made this chili many a times.  It's inspired from Ruby Tuesdays  White Chicken Chili.  I made it a little different from the last time I blogged it and have to say, hands down, this is the best.  I told hubby the large, grounded pepper really made a difference.  There were some ingredients that I didn't either start from scratch (like the beans and chicken base) or I used dried herbs/spices (celery flakes/beans) except for the fresh rosemary.    Roasting the chicken makes such a big difference as oppose to boiling it, all the natural juices are so savory and make a great base.  This is always a hit with my hubby.  Here's the link to the first blog post of this recipe.

I made this recipe today.  I added a can of Rotel tomatoes and oh my word!  This was the best Chicken Chili I have ever, EVAH made!!  My mouth was FULL of savory flavors and oh so good!!  You must try it!

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