Florida Style White Bean Chicken Chile
This a lighter, and more refreshing chile (due to the lime and cilantro) and ideal for warm weather. I came up with this as way to use the boiled chicken after I made chcken stock. I've included that recipe as well.
Chile
2 cans cannoli beans drained and rinced
1 can corn drained and rinced (preferably green giant picked sweet)
1 28oz can crushed tomatoes
1 large onion finely chopped
4 cloves garlic minced
4 serranos minced (add or subtract)
1 tsp +/- ancho or other purechile powder (NOT regular chile powder as it has cumin in it nor chipotle as it doesn't go with the other flavors)
2-3 limes quartered
1/2 bunch cilantro finely chopped
1-3 cups chicken stock
2-3 cups cooked shredded chicken
sour cream for serving (this is a key ingredient, use plain yogurt if you prefer)
In large pot heat 1-2 tbs oil over medium heat
add onions, and cook until transluscent 5 min
add peppers, 1-2 min
add garlic 1-2 min
add beans, corn, tomatoes and 1-2 cups of stock (depending on your pan size)
bring to boil while stirring
reduce to a simmer, add chile powder, cover and let fester for 45 min, stirring occasionally
add the chicken while stirring, in batches (don't add too much as it cooks apart and can dominate the dish, just eyeball it)
add more stock if necessary
cook for an additional 30 minutes adding stock if required. Also taste to see if additional chile powder, or dashes of hot sauce are reguired, I prefer crystal for this as it is cheap and relatively mild (hence more forgiving)
remove lid and squeeze in 1/2 to one limes juice, depending on juiciness let cook 5-10 min
Serve in a bowl with cilantro, a squeeze of lime juice and a dolop of sour cream
Chicken Stock
There is zero excuse not to make your own, do it once and you will never go back to the boxed stuff. It takes no prep time and can do its thing while you do anything else and it freezes for months.
Tools
Two large Pots, 12quart prefered, or one pot and one large stainless mixing bowl cheap at Wally world, one large fine mesh stainer, a bunch of those zip lock freezer boxes
4-5 pounds of chicken, I use wings because they're a bit less greasy, but use whatever part you want
1 large onion coarsley chopped (8 pieces will do)
2 large carrotts coarsley chopped
2 celery stalks coarsley chopped
2 bay leaves
5 whole peppercorns
3-4 sprigs Italian parsley
1 garlic clove whole
Dump ingredients in pot (chicken on top)
cover with water
bring to almost a full boil
reduce heat to a simmer and cover
let simmer for 3-4 hours
strain at least twice, the last strain should ideally, but not necessarily, be with cheesecloth covering the strainer. The stuff is cheaper than dirt and available in any grocery store. If you don't want to mess with it, its ok, it just improves the clarity of the stock and is worth the $0.30 in my view
Let cool Either put it on a bakers rack or in an ice water bath in the sink (preferred)
When cool, ladle into boxes and freeze
Note: DO NOT SALT YOUR STOCK The reason is that if you do and use it in a recipe where the stock reduces, it will make the dish too salty, add salt as you use it.
PS Don't worry about skimming off the fat. When it freezes, this will be on top in a thin yellow layer. Just scape it off with a spoon.
FQ13
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