The "white" in this white chili comes from the absence of red tomatoes. Don't worry though, tomato lovers - Damaris has included two diced green tomatoes for their flavour.
Directions for: Roasted Chicken White Chili
Ingredients
1 lb(s) boneless, skinless chicken thighs
cup vegetable oil, plus more for drizzling
Kosher salt and freshly ground white pepper
3 stalks celery stalks, cut into medium dice (about 1 cup)
1 medium onion, cut into medium dice (about 2 cups)
1 yellow bell pepper, cut into medium dice (about 1 cup)
cup all-purpose flour
4 cups (1 quart) chicken stock, warmed
2 (15-oz) cans Great Northern beans
2 (4-oz) cans chopped green chiles
2 tsp garlic powder
2 tsp ground cumin
1 tsp fresh rosemary, minced
2 green tomatoes, cut into large dice (about 2 cups)
1 tsp cayenne, depending on how much spice you like
Sour cream, for garnish
Directions
1. Preheat the oven to 350F.
2. Drizzle the chicken with some oil, season with salt and pepper and put on a baking sheet. Roast until the internal temperature registers 165F on a meat thermometer, 15 to 20 minutes. Set aside until cool enough to handle, then cut into large dice.
3. Meanwhile, add 1/4 cup oil to a large Dutch oven and heat over medium heat. When hot, add the celery, onions and bell peppers and saute until tender, 4 to 5 minutes. Add the flour, stir to coat the vegetables and cook until the flour starts to brown, about 3 minutes. Whisk in the warm chicken stock, stirring until combined. Add the beans, chiles, garlic powder, cumin, rosemary and green tomatoes and bring to a simmer, cooking until the mixture starts to thicken, 15 to 20 minutes.
4. Add the diced chicken and cayenne and season with salt and pepper. Cover and cook for another 10 minutes to warm through. Serve garnished with sour cream.
See more: Vegetables, Chicken, Beans, Comfort Food, Herbs, Main, Roast, Tomatoes