Monday, April 23, 2012
GF White Chicken Chili with Green Salsa
Although warm spring weather came early this year yesterday and today were really cold and drizzy days. I wasn't sure what to make for tonight's dinner but wanted something warm and satisfying. In looking through the pantry this morning the first thing I noticed was a bag of white beans near a large jar of green salsa. There were chicken thighs and cilantro in the fridge and although I'd never made a white chili - one without tomatoes - it sounded quick to make and perfect for a cold day.
It was quick and easy to make and there was enough for a crowd. I was happy that it ended up being a big hit. I took the photos a couple of hours before we actually ate so I wouldn't lose the light but we actually topped our chili with big spoonfuls of chopped cilantro and had a fresh green salad with it. Simple and colorful and really satisfying. One of the best parts of this meal was the wonderful aroma that filled the kitchen all afternoon.
Chicken Chili with Green Salsa
Six to Eight Generous Servings
1 lb. White Beans (Great Northern) dry, sorted and rinsed
2 quarts Organic Gluten Free Chicken Stock (homemade would be even better)
1 Cayenne Chili - dry (optional)
1 24 ounce jar Natural Gluten Free Green Salsa
3 cups of water (or more if you want a thinner chili)
1 lb chicken thighs, boneless and skinless
salt & pepper to taste
1 bunch Cilantro, washed and chopped
In a large stock pan or Dutch oven place sorted and rinsed beans and cover with the two quarts of chicken stock. If using a whole dried Cayenne chili, place in pan now. Bring almost to a boil and reduce heat to low. Simmer until beans are soft - mine were very fast today - maybe three hours.
Once beans are nearly cooked heat a saute pan to cook the chicken. Saute both sides until cooked through (I didn't use any oil to saute) and once cooked (15 minutes for me) chop into 1/2" pieces.
Add the salsa, water and chicken to the beans and stir gently but well. Add salt and pepper to taste and let simmer. It was delicious at that point but even better three hours later when we finally ate.
Add chopped cilantro to taste and stir it in. My bowl was bright green because I'm crazy for cilantro. The guys' bowls varied in color considerably but we were all happy.