Empty My Fridge
White Chicken Chili Straight Out of a Magazine | Cookin' Somethin' w/ Matty Matheson
Ingredients
- Whole chicken1
- Vegetable oil6 tbsp
- Onion · chopped1
- Jalapeño chili · seeded minced1
- Poblano chili · chopped1
- Celery · chopped2
- Garlic · minced4
- Cumin · ground2 tbsp
- Chili powder1
- Paprika1
- Mexican oregano1
- Cabbage · sliced½ heads
- Chicken stock3 boxes
- Red bean1
- Salt
- Black pepper
- Cilantro
- Avocado
- Radish
- Lime
Instructions
- Blend the sofrito ingredients and add them to a large stockpot.
- Fry the sofrito in oil until soft and fragrant.
- Brown the chicken thighs and legs on all sides in a cast-iron pan.
- Add the chicken stock, legs, thighs and spices, bring to a simmer and cook for 30 to 40 minutes, until the chicken is fully cooked.
- Brown the chicken breast pieces in a cast-iron pan and add them to the soup.
- Once cool, shred the chicken and return it to the pot with the beans. Simmer for 5 to 10 minutes so the flavours blend.
- Ladle into bowls and top with avocado, thinly sliced cabbage, radish and lime.
Summarized from Matty Matheson's video. Watch it for the details.
More recipes with
GarlicOnionChickenLimeCeleryCabbageAvocadoRed bean
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