I experimented for years before coming up with this chicken brine. This brine will give the meat a ton of flavor and ensure that it stays moist during cooking.
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ pounds skinless, boneless chicken breast halves – cubed
- 1 bunch green onions, thinly sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 4 fresh jalapeno peppers, seeded and minced
- 1 clove garlic, minced
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ teaspoon dried sage
- ½ teaspoon ground cumin
- ½ teaspoon ground white pepper
- 1 tablespoon olive oil
- 3 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 2 (14 ounce) cans great Northern beans, undrained
Instructions
- In a large skillet, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.
- Saute the onion, red bell pepper, yellow bell pepper, jalapeno chile peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, sage, cumin and white pepper. Mix thoroughly.
- In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables.
- Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.
Nutrition Facts
| Calories | 396 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 9 g |
| Protein | 38 g |
| Saturated Fat | 5 g |
| Sodium | 322 mg |
| Sugars | 3 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I thought this was really good. I changed the white pepper to cayenne and started with 2 jalapenos instead of 4. I grow my own and they can get quite spicy. Made it with a substitute chicken so it was vegetarian friendly. Very, very good.
Excellent. For a more stew like thickness add an extra can of cannelloni beans.
Excellent recipe. I added extra on all the spices and also added cayenne pepper we like spicy. I highly recommend this recipe.
I first made this as written, and it was good. After reading the reviews, I doubled the spices, and it was awesome. I also, instead of using flour to thicken, added a third can of drained, mashed beans. Add a little more stock if it gets too thick. One of our favorites!
This is just a great recipe! Family loved it.
The only thing I would change about this recipe next time would be to double it. Very good!! Everyone liked it, even those that don’t like peppers.
REALLY good! Husband asked for seconds! I only put in one large jalapeno. And it was just right. TR
Loved it! Tasted great! It’s a do again!
Amazingly delicious
No changes, it was ok.
we love this recipe, been making it for years now. it’s a family favorite. everytime my boys visit its a must on the menu!!! love it 🙂
Huge hit at Super Bowl Party. Added some cayenne and a few red pepper flakes for a little more heat. Also puréed one of the cans of cannelloni beans for thicker consistency.
I did not have any chicken stock, made with water and it was still excellent. I also added a shaved carrot . Served over rice.
Delish….made on a Sunday afternoon for a weeks worth of lunches. Its a cold Boston winter and this was superb. I added a can of Rotel because I had one, but honestly wish I left it out. Thanks for the recipe!
This became a family favorite the first time I made it! I made it exactly as directed and shredded some Monterey Jack cheese on top. This one is a winner.
I found the original recipe to be too light weight and lacking in flavor. I added 1 can of crème of celery and 1 can of crème of broccoli. In addition I added steamed zucchini and onion and paprika and cumino and garlic salt instead of garlic. These changes made it a hit! Serve over skillet cornbread with cheese!
My whole family loves this chili! We change the recipe quite a bit, but it is good as it is written. I use both ground turkey and ground chicken, more peppers, more jalapenos, more beans and I season the meat when browning it (cumin, garlic, salt and pepper). We top it with cilantro! Its easy to double and freezes well.
I have made this last night and fallowed the recipe. Only addition I have made was some shredded cheese on top, and toasted and buttered bread to go with it. My husband, my son liked it very much and I loved it. I will definitely make it again…
Great chili! I have made it many times for company and always gotten rave reviews. I love that you can tweak it to suit your own taste/what you have on hand and it always turns out great! I usually use canned jalapeño or small can of diced fire roasted chiles. A great tip for those that are trying to eliminate the butter/flour roux – I just add part of a package of instant mashed potatoes! Can’t taste the potato at all and also makes the chili gluten free. I also use a yellow onion instead or green, add a can of corn, increase the cumin and garlic and I always drain the beans. I highly recommend leaving in the sage and ginger – it’s what makes this chili unique!
This is the best recipe for white chili that I’ve ever used. The roux really takes this to the next level. I omitted sage (didn’t have any), and substituted Italian sausage for the chicken, omitted yellow pepper, added some jalapeno and cannellini beans, and garnished it with chopped tomato, cilantro, sweet onion, green onion, and a mix of Greek yogurt and sour cream.
Yummy! Substituted a chili and a habanero pepper for 2 of the jalapeno peppers.