Cheesecake Factory White Chicken Chili
Serves 6 to 8
1/2 cup Canola Oil
4 pounds Diced chicken breast, uncooked
1 Tbsp Cumin
1 Tbsp Chili Powder
1 Tbsp Salt
2 tsp Ground Black Pepper
2 fl oz Canola oil
2 oz Butter
12 oz Yellow onions, 1/4 inch dice
2 Tbsp Chopped garlic
2 oz Roasted poblanos chilis, 1/4 inch dice
1 oz Green chili, 1/4 inch dice
3 oz Flour
8 cups Chicken Stock
1/4 cup Salsa verde
1 Tbsp Chili garlic paste
1 Tbsp Chipotle tobasco
1 cup Heavy cream
2 cups White beans, cooked
Pico de gallo garnish
White Rice garnish
Green onions garnish
-Heat canola oil in large sauté or braising pan.
-Combine chicken and spices in mixing bowl.
-Lightly brown the chicken cooking until about 3/4 done.
-Remove chicken and set aside.
-Heat additional oil and butter in pan.
-Sauté onions until translucent.
-Add the garlic and cook for 30 seconds.
-Add the poblanos and green chilis.
-Add the flour, stir to incorporate, and cook for 2 minutes.
-Add the chicken stock a little at a time, and slowly whip out the lumps.
-Add the salsa verde, chili garlic paste, and chipotle tabasco.
-Allow to come back to a simmer and add the chicken back into the pan.
-Simmer for 5 minutes and add the cream and white beans stir to incorporate.
-Serve and garnish with rice and with pico de gallo and green onions.
Source: Fox TV 35 - Orlando, FL website