Chicken and White Bean Chili
Cooking Time: 2+hrs
In a large heavy bottomed pot, heat olive oil over medium to high heat. Place in half the chicken thighs (or as many will fit) skin side down. Brown off both sides, and repeat with remaining chicken (5-8min per thigh). Remove chicken from pan and place in onions and Anaheim peppers. Stir pepper and onion mixture around in pan to gather the chicken bits off the bottom of the pan. Once they become soft, add in white wine, tomatoes, and thyme. Bring to a simmer and then add the chicken back in. Cover with chicken stock and bring to a gentle boil. Cover and let cook, occasionally stirring for about 60-90 minutes, or until meat is falling off of the bone.
Remove chicken from the pot and remove bones, skin and any inedible parts. Return shredded chicken back to pot. Add beans to mixture and bring to a simmer for 10 minutes. Season with salt and pepper to taste.
Yield: 3-4 quarts
Recipe by Chef Kellan Hori
A California native, Chef Kellan believes the best meals are prepared with good ingredients, and good intention.