Blanco Chili con Polo a la PARRILLA

Blanco Chili con Pollo a la PARRILLA

INGREDIENTS:
-4 Cups Low-Sodium Chicken Stock
-2 Lbs Boneless / Skinless Chicken Breast
-2 15oz Cans of Cannelloni or other White Bean (rinsed / drained)
-1/4 Cup Extra Virgin Olive Oil
-3 Cloves Garlic (peeled & minced)
-1 Tomato (diced)
-1 Onion (peeled & chopped)
-1 Poblano Pepper (stemmed / chopped (optional: seeded))
-1 Jalapeno (stemmed / chopped (optional: seeded))
-1 Lime (juiced)
-1/2 Bunch Cilantro (deleaved / chopped)
-2 Tbspn Ground Cumin
-1 Tbspn Ancho Chili Powder
-1 Tbspn Dried Oregano
-Salt/Pepper & Crushed Red Pepper Flake Taste

METHOD to the MADNESS:
-Pre-Heat Grill to Med/High.
-Season Chicken Breast with a brushing of Olive Oil, dash of Salt/Pepper, & throw down over those Grill Grates.
-Leave UNCOVERED & Grill for 10-12 Minutes Total… Side 1: 6-8 Minutes. Side 2: 4-6 Minutes.
-Pull from Grates when Internal Temp of Chicken has reached 160F & Juices Run Clear.
-Set Grilled Chicken aside to Rest.
-In a Large Sauce Pan over Med/High Heat, add Remaining Olive Oil, & Bring to Simmer.
-Add Onion & Garlic, Stirring Evenly/Regularly through Oil for 3-5 Minutes, or until Onion Translucent.
-Pull Meat of Chicken from Breast & Place in Saucepan over Cooking Onion/Garlic.
-While Mixing in Chicken, Add, Poblano/Jalapeno, Cumin, Chili Powder, Oregano, & 1 Tspn Salt.
-Distribute Spices evenly across Chicken… Then Add Chicken Stock, Beans, & Tomato.
-Bring to a Simmer, Reduce Heat, & Cook for 30-45 Minutes, or until Liquid has reduced by Half.
-Remove Chili from Heat & Season with Salt/Pepper to Taste.
-Ladle into Serving Bowl.
-Stir in Fresh Chopped Cilantro, Mist with a bit of Lime Juice, & Dust with Red Pepper Flake.

OPTIONAL:
-Garnish with Freshly Grated Cheese(s) &/or Tortilla Chips to Taste.
-12oz of: Corona. Modelo Especial. Dos Equis. Cervesa Pacifico.

 

 

Blanco Chili con Pollo a la PARRILLA