3 Anaheim chili peppers, charred, skins, stems, seeds removed and chopped
12 shallots, chopped
2 Tbsp olive oil
3 cloves garlic, minced
3 Tbsp all purpose flour
1 cup white wine
7 cups chicken broth, divided
4 cups shredded chicken
1 Tbsp chili powder
1/2 tsp cayenne
1 15-oz can navy beans, undrained
1 10-oz package frozen chopped spinach, thawed and squeezed dry
3/4 tsp smoked paprika
1/3 cup heavy cream
Instructions
To make roasted garlic, toss garlic cloves with 1 tablespoon olive oil and 1 tsp water in bowl; cover with plastic wrap, leaving small vent and microwave on high until soft, about 90 seconds; allow to cool; squeeze pulp from cloves and puree in blender with 1 cup broth.
In dutch oven, cook shallots in 2 tablespoons oil over low heat until carmelized, about 20 minutes; add garlic and cook until fragrant, about 2 minutes; add flour and cook 3 minutes until toasted.
Increase heat to high, add wine to deglaze pan, stirring until thickened; add roasted chiles, remaining broth, chicken, chili powder, cayenne and beans, season with salt and pepper and return to a simmer.
Add garlic puree and simmer 30 minutes until thickened; add spinach, simmer 5 minutes longer; add cream and paprika, taste for seasoning and heat through.
Originally Submitted
3/20/2010
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