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Recipe Tasty White Chicken Chili

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White Chicken Chili.

White Chicken Chili You can have White Chicken Chili using 29 ingredients and 11 steps. Here is how you achieve it.

Ingredients of White Chicken Chili

  1. It’s of Roasted Chicken Ingredients.
  2. You need of chicken quarters.
  3. You need of Bbq chicken rub mix (see my recipe).
  4. Prepare of cayenne pepper powder.
  5. Prepare of Chili Base Ingredients.
  6. It’s of large sweet onion.
  7. You need of garlic.
  8. You need of poblano peppers.
  9. It’s of chili powder.
  10. Prepare of ground cumin.
  11. Prepare of ancho chile pepper.
  12. It’s of Adobe seasoning.
  13. You need of sazon seasoning.
  14. It’s of ground coriander.
  15. Prepare of rotel.
  16. Prepare of chopped green chile's.
  17. It’s of great northern beans (drained and rinsed).
  18. You need of black beans (drained and rinsed).
  19. Prepare of chicken broth low sodium.
  20. You need of White sauce ingredients.
  21. Prepare of all purpose gluten free flour.
  22. You need of low fat goats milk.
  23. You need of chicken broth low sodium.
  24. Prepare of mustard powder.
  25. Prepare of sweet paprika.
  26. It’s of red pepper flakes.
  27. It’s of ground cumin.
  28. You need of dried chives.
  29. Prepare of dried cilantro.

White Chicken Chili instructions

  1. Cook in 3 steps, roast chicken, simmer the chili base and make the white sauce..
  2. Dust the chicken with the barbecue rub and cayenne pepper on both sides..
  3. Roast the chicken at 385 covered for 2 hours then uncover and cook for another 30 minutes..
  4. Now that the chicken is in the oven start making the chili base. Chop the onion, poblano and garlic. Sweat in a dutch oven covered for 20 minutes..
  5. Add the remaining ingredients of the chili base and bring to a simmer..
  6. When the chicken is done and cooling start making the white sauce by adding 1 tablespoon of the chicken drippings a splash of canola oil and 2 tablespoons of the AP GF flour to a sauce pan. Regular AP flour can be used if preferred..
  7. Cook the flour in the oil for 10 minutes or until the raw taste is gone..
  8. Slowly incorporate the chicken broth, goat's milk and seasonings whisking continuously. Do not allow to boil! The sauce should be slightly thick, enough to coat a spoon but still be liquid – we're not making sausage gravy here 🙂 Cover and keep warm..
  9. Shred the chicken and add to the chili base..
  10. Add the white sauce to the chicken and chili base. Return to a simmer cook for 30 minutes then remove from heat..
  11. Cool to desired temperature and serve over cornbread..

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