This White Chicken Chili Tastes Better the Next Day

By Chef Billy Parisi · 90 min

Ingredients

Instructions

1. Soak the dry beans, covered in water, for 12 to 24 hours.
2. Heat the oil in a large 8-quart pot over low heat, add the onions and cook slowly to caramelise them, up to 1 hour, stirring occasionally.
3. Rinse the whole chicken inside and out with cold water. Place it in an 8-quart pot with 1 gallon of water and cook over medium heat for 60 to 75 minutes, until cooked through.
4. Add any fresh or frozen vegetable scraps to the stock for extra flavour.
5. About 20 minutes before the chicken is done, seed and medium-dice the peppers.
6. Add the peppers, garlic and celery to the onions and cook over low heat for about 15 minutes to get a light roast, without charring.
7. Stir in the cumin, coriander and oregano and cook for 2 to 3 minutes.
8. Remove the chicken and set it aside to cool. Strain the stock through a fine mesh strainer or chinois.
9. Deglaze the pot with 1 cup of chicken stock, scraping the bottom, and cook for 1 minute.
10. Blend the onion and pepper mixture until smooth, return it to the pot with the stock and drained beans, and bring to a boil.
11. Cook the beans over low to medium heat for 45 to 60 minutes, until tender.
12. Shred the meat from the chicken, discard the skin and carcass, and add the meat to the soup.
13. Stir in the cream, salt and pepper, and adjust the seasoning with cumin, coriander or oregano.
14. Garnish with shredded cheese and sliced green onions.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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