I used to watch football for hours on Sundays, but these days I tend to get bored somewhere between the ball being kicked off and caught. I can’t say I miss it much, but I do miss the free time, shameless laziness and long-form cooking involved.
In our post-college years, my friends and I developed a rotating menu of Sunday cooking: buffalo chicken sliders, stew, that sort of stuff. I was mostly the cheerleader and onion-chopper until I tasted this white chicken chili and swore to master it for myself.
Done right, the chili is rich and seriously satisfying, with a great balance of spicy and savory flavors. Done wrong — ditto. That’s the best thing about chili, there’s so much room for fucking up and time to fix it. So whether you’re a good cook or not, or into football or not, I highly recommend taking a stab at it.
- 1 packet boneless chicken breasts, cut into bite-sized pieces
- 1 large red onion, chopped
- 3 green chilies, diced
- 2 bell peppers, chopped
- 1 sweet potato, peeled and chopped into one inch cubes
- 12 oz. can Great Northern beans, drained
- 1 liter chicken broth
- 5 tbsp. olive oil
- Salt and pepper, to taste
- garlic powder, to taste
- paprika, to taste
- 1 cup sour cream
- half and half, as desired
Heat oil in one large pot and one pan. Once oil is hot, add peppers, chilies and most of the chopped onion to pot. Reduce heat. Add chicken, remaining onion, garlic powder, paprika, salt and pepper to pan. Stir and continue cooking until no pink is visible. Once peppers and onions caramelize, pour chicken broth into pot and bring to simmer. Add chicken and onions. Bring it to boil, add potatoes and beans, reduce to medium-low heat. Cook, stirring occasionally, for two to three hours or until chicken and potato are tender. Stir in sour cream and half and half. Continue cooking for 30 minutes. Serve with a big-ass baguette.