Spicy Chicken & White Bean Chili

Recipe By : Tony Rosenfeld

Recipe Source: From Fine Cooking 101 Delicious Chicken Recipes, pp. 66

Serving Size : 4

1 ripe avocado, cut in a medium dice

1 large white onion, finely diced
Juice of 2 limes, about 6 Tbs.
1/2 cup chopped cilantro
Kosher salt and freshly ground black pepper
2 15-oz. cans cannellini beans, rinsed and drained
1 14-1/2-oz. can diced tomatoes
1 1/2 chipotles, plus 2 Tbs. adobo sauce from
-- a can of chipotles in adobo sauce
1 1/2 lb boneless, skiness chicken thighs, trimmed
-- of excess fat, or 3-1/2 cups shredded
-- store-roasted chicken
2 Tbs olive oil
1 Tbs chili powder
1 1/2 tsp ground cumin
3/4 cup lager beer, such as Corona
Sour cream, for garnish (optional)

1. Toss the avocado, about one-quarter of the onion, 2-1/2 Tbs. of the lime
juice, and 2 Tbs. of the cilantro in a medium bowl. Season with salt and
pepper to taste and set aside.

2. In a food processor, combine 1 cup of the beans, the tomatoes and their
juice, the chipotles, and adobo sauce and process until smooth. Set aside.

3. Season the chicken with 1 tsp. salt and 1/2 tsp. pepper. Heat the oil in
a large Dutch oven or casserole over medium-high heat until it's shimmering
hot. Add the chicken (the thighs should just fit, evenly spaced) and sear
without touching until golden brown, 3 to 4 minutes. Flip and cook the other
side until also golden brown, 3 to 4 minutes. Transfer to a large plate and
let rest for 10 minutes.

4. Take the pot off the heat and set aside. When the chicken has rested,
shred it by hand or chop it coarsely.

5. Return the pot to medium-high heat. Add the remaining onion to the pot
and cook, stirring, until the onion begins to brown and soften, about 3
minutes. Add the chili powder and cumin and stir for 20 seconds. Add the
beer and cook, scraping the bottom of the pan with a wooden spoon to
incorporate any browned bits, until it almost completely reduces, 3 to 4
minutes. Add the remaining white beans and the puréed bean mixture and bring
to a boil. Stir in the chicken along with any accumulated juices on the
bottom of the plate. Cover, reduce the heat to medium-low and simmer for 15
minutes so the chicken finishes cooking and the flavors mix and meld. Stir
in 1-1/4 cup of the cilantro and the remaining lime juice and season with
salt and pepper to taste.

6. Ladle into large bowls and serve immediately with a generous spoonful of
the avocado mixture, a dollop of sour cream (if using), and a sprinkling of
the remaining cilantro.

Author Note: Puréeing some of the beans along with the canned tomatoes in
this recipe gives the dish a thick texture and a rich, slow-cooked feel.
Chipotle chiles are available canned with adobo sauce in many supermarkets
and specialty food markets.

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