Chili is a very popular traditional Cuban food. Usually when people think of chili they think of a red sauce, often with red meat added (chili con carne), that is eaten over rice. This recipe is a little different in both color and texture but is a delicious spin on a traditional recipe. White chicken chili is a little bit lighter than traditional chili but is still very flavorful! It is up to you how spicy you want to make it, the chili has a lot of flavor either way.
You will need (chicken chili verde recipe slow cooker)
3-4 large chicken breasts, cut into cubes. Alternatively you can use a pre-roasted chicken and simply pull the meat off
2 cans of green chilies, about 8 oz total
1 tsp ground cumin
5 cloves of garlic, chopped
1 large, chopped yellow onion
2 bay leaves
64 oz of chicken broth
3x15oz cans of white beans
1 can of chick peas
On a large skillet or frying pan, combine olive oil, garlic and onion over high heat. Cook the onion until it is translucent and soft.
Next, add the chicken. Cook the chicken with the onions for six to ten minutes until it is done. This lets all the flavors merge and settle together very well. If you are using pre-cooked chicken you can cook it for a shorter amount of time.
After the chicken is done cooking, add salt and pepper to taste along with the ground cumin and adobo. Chop up the green chilies and add them to the mix. You can add more or less than what the recipe calls for depending on how spicy you like your food.
Transfer all the blended ingredients from the skillet to a large pot and add the chicken broth, still over high heat.
Drain all the beans and chick peas and rinse them under running water before adding them to the pot. There should be enough chicken broth to cover all of the ingredients. Add the two bay leaves to the mixture. Keep in mind that when cooking with bay leaves they will need to be extracted from the dish eventually, so it is important to add a whole leaf and not crush or chop it into smaller bits.
Cook everything for about 30 minutes at a medium to high heat.
After cooking for 30 minutes, add the light cream. If you prefer you can use flower or corn starch to thicken the chili but it will also do fine without. Bring the heat down to a simmer to avoid scorching the cream. Continue to cook for about 20-30 minutes until it cooks down quite a bit.
Place your white chicken chili in a serving bowl. You can add a dollop of sour cream, pickled jalapenos or any other of your favorite Cuban toppings to add some extra flavor and color to your dish if you would like. Enjoy!