Chicken chili. It’s something I’ve wanted to master for quite some time. My favorite version from a local restaurant is a white chicken chili: spicy, creamy…and not really that chili-like.
But I wanted to construct a chili-like chicken chili, so I perused the web and found some pretty good thoughts, and finally put together what I think is a rockin’ chicken chili. Layers of flavor, tender pulled chicken, just enough broth to sop up with bread or chips.
Chicken Black Bean Chili
Place the olive oil in a dutch oven over medium-high heat to preheat while you get the chicken ready.
Combine the salt, poultry seasoning, and 1 teaspoon chili powder, and sprinkle over one side of the chicken. Place the chicken seasoned side down in the dutch oven. Sprinkle the other side with the salt/poultry seasoning/chili powder combo, and let cook for 5 minutes. Flip the chicken and continue cooking for an additional 5 minutes. Remove the chicken to a plate to rest.
Add the onions to the dutch oven, and saute for about 5 minutes or until they start to become soft and translucent. Add the garlic and continue to cook for another minute. Pour in the chicken broth, and stir, taking care to scrape up all the bits from the bottom of the dutch oven. Add the 2 tablespoons chili powder along with the remaining ingredients and cook until it comes to a boil, stirring occasionally. Reduce heat to low, and cover.
Pull the chicken apart, and add it (along with any juices on the plate) into the chili liquid. Cover, and continue to cook on low for 4-6 hours, stirring once an hour.
Serve with sour cream, cheddar cheese, and tortilla chips or crusty bread!
Makes enough for 4 large bowls, with maybe some leftovers.