We’ve got another great treat from Chef David. Chef David’s White Chicken Chili with Black Eyed Peas is perfect for your Superbowl XLV get together!
- 2 (8 ounce) chicken breasts
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 medium carrot, grated
- 2 cloves garlic, minced
- 1 pound dried black eyed peas, soaked and rinsed
- 1 can Cannellini beans
- 32 ounces chicken stock
- 1 Poblano chili pepper
- 1 Cubanelle chili pepper
- 1 Anaheim chili pepper
- 1 Jalapeno chili pepper
- 3 whole cloves
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 2 bay leaves
- Kosher salt and pepper to taste
Preheat the 4 quart stockpot over medium heat. Preheat broiler to 550°F.
Season chicken breast aggressively with kosher salt on both sides and cook in the stockpot for 5 minutes; flip over chicken breast and cook for an additional 5 minutes. Remove chicken from pot and set aside.
Add ½ the olive oil into the stockpot, then add carrots, celery and onions; season with salt and people. Cook vegetables until onions are translucent; about 5 minutes.
In the 3 quart Stainless Steel Mixing Bowl, add the Poblano pepper, Cubanelle pepper, Anaheim pepper, and Jalapeno pepper; coat peppers with remaining oil and place under broiler until slightly charred on all sides.
Add the chicken stock (except 1 cup) and black eyed peas to stockpot. Shred chicken; place in stockpot with cloves, cumin, coriander, and the bay leaves.
Remove peppers from the broiler and tear off stems. Add chili peppers to a food processor along with 4 ounces of chicken stock; puree until smooth. Insert mixture into stockpot.
In the food processor, add Cannellini beans, garlic and remaining chicken stock; puree until spoon. Add bean puree to stockpot – this mixture will add the thickness to the chili.
Cook chili until the black eyed peas are tender.
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