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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
1/2 cup Canola Oil
4 pounds Diced chicken breast, uncooked
1 Tbsp Cumin
1 Tbsp Chili Powder
1 Tbsp Salt
2 tsp Ground Black Pepper
2 fl oz Canola oil
2 oz Butter
12 oz Yellow onions, 1/4 inch dice
2 Tbsp Chopped garlic
2 oz Roasted poblanos chilis, 1/4 inch dice
1 oz Green chili, 1/4 inch dice
3 oz Flour
8 cups Chicken Stock
1/4 cup Salsa verde
1 Tbsp Chili garlic paste
1 Tbsp Chipotle tobasco
1 cup Heavy cream
2 cups White beans, cooked
Pico de gallo garnish
White Rice garnish
Green onions garnish
Heat canola oil in large saute or braising pan.
Combine chicken and spices in mixing bowl.
Lightly brown the chicken cooking until about 3/4 done. Remove
chicken and set aside.
Heat additional oil and butter in pan. Saute onions until
translucent.
Add the garlic and cook for 30 seconds.
Add the poblanos and green chilis.
Add the flour, stir to incorporate, and cook for 2 minutes.
Add the chicken stock a little at a time, and slowly whip out the
lumps.
Add the salsa verde, chili garlic paste, and chipotle tabasco.
Allow to come back to a simmer and add the chicken back into the
pan.
Simmer for 5 minutes and add the cream and white beans stir to
incorporate.
Serve and garnish with rice and with pico de gallo and green
onions.
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Cheesecake Factory White Chicken Chili
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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
1/2 cup Canola Oil
4 pounds Diced chicken breast, uncooked
1 Tbsp Cumin
1 Tbsp Chili Powder
1 Tbsp Salt
2 tsp Ground Black Pepper
2 fl oz Canola oil
2 oz Butter
12 oz Yellow onions, 1/4 inch dice
2 Tbsp Chopped garlic
2 oz Roasted poblanos chilis, 1/4 inch dice
1 oz Green chili, 1/4 inch dice
3 oz Flour
8 cups Chicken Stock
1/4 cup Salsa verde
1 Tbsp Chili garlic paste
1 Tbsp Chipotle tobasco
1 cup Heavy cream
2 cups White beans, cooked
Pico de gallo garnish
White Rice garnish
Green onions garnish
Heat canola oil in large saute or braising pan.
Combine chicken and spices in mixing bowl.
Lightly brown the chicken cooking until about 3/4 done. Remove
chicken and set aside.
Heat additional oil and butter in pan. Saute onions until
translucent.
Add the garlic and cook for 30 seconds.
Add the poblanos and green chilis.
Add the flour, stir to incorporate, and cook for 2 minutes.
Add the chicken stock a little at a time, and slowly whip out the
lumps.
Add the salsa verde, chili garlic paste, and chipotle tabasco.
Allow to come back to a simmer and add the chicken back into the
pan.
Simmer for 5 minutes and add the cream and white beans stir to
incorporate.
Serve and garnish with rice and with pico de gallo and green
onions.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
divide recipe in 1/2
Comment posted by Tracysnbb
April 18, 2012 9:10 pm
myProfile | myRecipes | myBlog
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