I wanted to use my leftover Roast Chicken in some hearty heart-warming ways to stave off the cruel winter, so I thought a white chili with a little kick might be just the way to go. Unfortunately, neither the fiance nor I like beans so a traditional chili was out. I adapted The Pioneer Woman’s Simple, Hearty White Chili to our liking by changing out the beans for rice. Call it a stew if you’d like, but I stand by my name. This stew had a serious kick to it!
I halved the recipe so that it serves four, with a side of cornbread or tortillas. I also cut down the cooking time by about an hour and 15 minutes which is excellent news for hungry bellies.
Beanless Chicken Chili by Shai
adapted from The Pioneer Woman’s Simple, Hearty White Chili
1-2 T butter
1/2 small onion, diced
2 cloves garlic, minced
1 c uncooked white rice
2 Anaheim chilis, chopped (an extremely mild chili)
2 c chicken broth
1 10oz. can Rotel diced tomatoes and green chilies (watch out, this stuff has some heat!)
1 whole jalapeno, sliced (optional)
2 c cooked shredded chicken
2 tsp ground cumin
½ teaspoon Paprika
Salt & Pepper, to taste
1/2 c milk (optional)
1 T Masa or cornmeal (optional)
Monterey Jack, to taste
In a large saucepan melt 1-2 T butter. Saute onions and garlic in butter for a few minutes. Add rice and mix well so rice is coated with butter. Add chopped green chilies. Pour chicken broth into the pan. Add rotel and sliced jalapenos (if desired). Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.
Cook for 25 minutes. Add cooked chicken. Check rice and add up to 1 cup of water if rice is not tender and liquid is beginning to evaporate (as right). Re-cover and cook for 5-10 more minutes until rice is soft.
Optionally, when rice is fully cooked, mix milk with masa (or cornmeal) and pour into the chili. Cook for an additional 10 minutes to thicken.
Check seasoning and adjust, adding paprika if desired. Add some Monterey Jack cheese to the pot and stir to melt. Garnish each bowl with anything you like. PW suggests “cilantro, sour cream, extra cheese—even pico de gallo and guacamole.” Serve with warmed corn tortillas, chips, or cornbread.