The Essex Spa and Resort Executive Chef Shawn Calley prepares White Bean Chicken Chili for the Morning Show.
Local Flavor: White Bean Chicken Chili
Chef Calley: I often get asked about suggestions for chili recipes, particularly as we head into fall and winter. Should it be tomato-based? Meatless? With beans or without? Well, a few years ago we held an employee Chili Cookoff here at The Essex, and yours truly created the one that walked away with the blue ribbon.
Instead of going the usual route of a tomato base, I instead came up with a recipe that uses a chicken stock base, white beans, chicken, and a couple of different peppers. And topping it off with some grated Cabot pepper-jack seals the deal on this chili.
5 lbs chicken legs and thighs
6 cups chicken stock
2 cups water
2 ancho peppers
1 bunch cilantro, stemmed
8 oz butter
8 oz flour
10 oz white beans, soaked overnight
2 jalapeno peppers, roasted
2 cherry peppers
1 yellow pepper
1 orange pepper
½ cup heavy cream
3 Tbsp cumin
Pinch white pepper
Salt to taste
3 limes, zested and juiced
Put the chicken, chicken stock, water, leek top (save the rest of the leek), anchos and cilantro stems (save the leaves) in a pot. Bring to a simmer and cook until chicken can be pulled off the bone. Strain the liquid and save. Discard the strained ingredients (except for the chicken). Chop the rest of the leek and put into a pot with the butter. Sweat the leek until soft. Add flour and cook for 4 minutes slowly add the strained broth, whisking to insure no lumps. Add the soaked white beans, diced peppers and pulled chicken. Let simmer until beans are tender. Finish by adding heavy cream, cumin, scallions, fresh chopped cilantro leaves, salt and white pepper and zest and juice of three limes. Serve immediately. Leftovers may be frozen for up to one month.
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