Halftime Recipe & Pairing: White Chicken Chili
Recipe & Vittles provided by Oak Leaf Cafe
- 3 pounds boneless, skinless chicken breast – cubed
- 1 onion-chopped fine
- 4 sweet red peppers-chopped
- 1 dried hot chili pepper – chopped fine
- 2 cloves garlic – minced
- 1 teaspoon salt
- 1 teaspoon ground Cumin
- 1 teaspoon dried sage
- 1 teaspoon fine black pepper
- 2 tablespoons olive oil
- ½ cup butter
- ½ cup all-purpose flour
- 4 cups chicken broth
- 4 cans white chili beans, undrained
In large skillet, heat olive oil over medium heat.
Add chicken, and sauté until cooked through.
Remove the chicken from the pan.
Sauté the onions, red sweet peppers, hot chili peppers and garlic in the same skillet.
Return the chicken, along with the salt, sage, cumin and pepper. Mix thoroughly.
In a separate small saucepan or skillet, melt butter over medium heat. Stir in flour to make a roux.
Whisk in the chicken broth and mix together.
Stir this mixture into the sautéed chicken and vegetable.
Stir in the beans with liquid, and simmer all over low heat for 15-20 minutes or until cooked and heated through.