Chicken Chili Blanco (Chili Blanco con Pollo)

I have said many times, if I want chili, I'll make chili, if I want beans, I'll make beans.

This is the exception.

I first had this back in the '90s when I was consulting at one of the car companies in Detroit. The place I frequented had this on their daily menu, and it was easy to reverse-engineer. But because of Deb's aversion to all beans except pinto and frijoles refrito, I have lately been making it with pinto beans, which gives the resulting dish a slightly pinkish color.

But it still tastes great, and is easy to make. Serves four.

I slow cook it, sometimes in a crock pot, sometimes in a dutch oven on top of the stove or in the oven.

Ingredients:

2 (giant) or 4 (normal) chicken thighs

2 cans of white beans, or 2 cups of dry beans (Use your favorite kind. I've even used black beans.)

1 can of green chiles, mild or hot

1 medium onion, chopped

2 - 3 cloves of garlic, chopped

2 tsp oregano

1 tsp cummin

Tapatio and Thai Hots and salt all to taste

chicken broth

Instructions:

Rinse and drain the beans.

Put the chicken in the crock pot or dutch oven, add about a cup of broth, and turn on the heat:

crock pot - high 

stove - high

oven - 325

 

Slowly brown the onions in a skillet. When they are almost done, add the garlic and let it cook for a minute or two. Add this to the chicken and broth.

Add the salt, organo, cummin, canned peppers, Thai Hots and Tapatio.

Add the beans.

If you use canned beans, add more broth to half way or more way up the chicken. 

If you are using dry beans, cover everything with  broth, and add a cup or two or water (for the beans).

Cover, and bring to a medium boil.

Reduce heat and simmer until the chicken falls off the bone (and the dry beans are tender), 2 - 3 hours.

 

As always, it will taste better after a night in the fridge!