A pot of Good Luck White Chicken Chili makes a perfect dinner for New Year’s Day. Flavorful roasted tomatillos, onions and peppers, and a secret ingredient that adds creaminess without making it too rich, guarantee a warm, satisfying meal. Prepared easily in under an hour, you can also make it ahead and reheat in your slow cooker for chili that’s ready when you are. In a nod to a Southern tradition that dates back to the Civil War, stir in a can of black-eyed peas for good luck all year long Happy 2017, y’all!
- 3 T olive oil, divided
- 3 lbs boneless, skinless chicken, trimmed and cut into 1-inch cubes
- 1/2 C chopped roasted Hatch Chiles
- 6 tomatillos, papery skins removed, washed, cored, and cut into wedges
- 1 large onion, peeled and cut into wedges
- 3 jalapeño peppers, membranes and seeds removed, sliced
- 1 1/2 tsp Kosher salt
- 2 tsp garlic powder
- 2 tsp cumin
- 2 tsp dried oregano
- 1/2 tsp black pepper
- 1/4 tsp chile powder
- 2 C low-sodium/unsalted chicken broth
- 1 15 oz can cannellini/white navy beans
- 1 15 oz can black-eyed peas
- 1 15 oz can creamed corn
- 1 lime, cut into wedges
- 1/4 C chopped green onions
- 1/4 C chopped cilantro or flat-leaf parsley
- Shredded white cheddar cheese
- Sour cream
Preheat oven to 425˚F. Place the prepared tomatillos, onions, and jalapenos on a foil-lined baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle with Kosher salt. Toss the vegetables together and spread out in a single layer. Roast for 9 minutes, stir, and roast 9 minutes more, until soft.
When cool enough to handle, pull out the jalapeno slices and dice them.
Prepare the chicken: place 2 tablespoons olive oil in a 5 quart Dutch oven or pot over medium-high heat. Add the chicken pieces and cook, stirring, until the edges are cooked, about 5 minutes.
Stir in the salt, garlic powder, cumin, oregano, black pepper, and chile powder, and cook 2 more minutes, stirring frequently.
Add the roasted vegetables, beans, black-eyed peas, and broth. Bring the mixture to a boil, then reduce the heat and simmer, uncovered, at least 20 minutes, stirring occasionally.
Serve in bowls topped with a bit of lime juice over (to brighten the flavor), cheese, sour cream, and herbs.
For more recipes and Sue’s step-by step tips, visit: www.itsokaytoeatthecupcake.com.