We went to Lucky's 13 out in Mendota several weeks ago. Emily, Dan and I sat at the bar and had dinner before her skating lesson. Our server was Taylor Swift's doppleganger! Not kidding.
Anyhow, she recommended that we have the white chicken chili and it was delicious!
I knew that I could make equally delicious chili for a fraction of the cost in the pressure cooker.
I started with a Costco rotisserie chicken.... pulled all the meat off the bones and set it aside. All the bones and skin went into the pressure cooker with 12 cups of water, a halved onion (papery skin and all), 2 cloves of garlic, celery stalks and a couple of the pieces with leaves on them, a few carrots, cut into 2 inch chunks, 2 bay leaves and a few whole pepper corns.
Set the pressure cooker for an hour and you've got stock and chicken to cook your chili!
White Bean Chicken Chili:
INGREDIENTS & MEASUREMENTS:1 whole rotisserie chicken, make stock with chicken...
1 wholeonion, chopped
4 cloves garlic, Minced
2 whole cans fire roasted green chilies Chopped
1 pound dried great northern beans
8 cups chicken stock, you just made some....
2 whole jlapeno, chopped
1-½ Tablespoon cmin
½ teaspoons smoked paprika
½ teaspoons cyenne pepper
Salt To Taste
white pepper, to taste
1 cup half and half
2 Tablespoons masa (corn Flour) OR Cornmeal
olive oil
1 bunch of fresh cilantro
Add olive oil to the pressure cooker, set to saute. Add the onion, garlic, jalapeno and green chilies. Sautee for about 5 minutes. Add the beans and 8 cups of stock. Give it a stir and then secure lid to the pressure cooker. Set the cooking time to 60 minutes. When the cooking time is done, let the pressure release from the unit naturally.Once the pressure has been released and you can safely remove the lid, add salt to taste, white pepper, cumin and cayenne pepper and stir. Add the shredded chicken. Mix the half and half with masa or cornmeal. Stir into the bubbling chili and stir until thickened.
Just before serving, check seasoning, add salt and pepper to taste. Stir in a handful of fresh chopped cilantro and garnish with the remaining on each bowl as it is served. Also, garnish with a dollop of sour cream.
