It’s no secret that I love cooking recipes from Serious Eats, particularly those from and his Food Lab. I constantly file them away in Evernote (so I can tag them) and search for them based on my mood or the season. Recently Kenji posted a creamy chicken chili recipe and I made it nearly immediately.
It’s very easy, especially if you use canned beans, which you should not. Cooking beans from dry and using the bean liquor will always, always make your dish better than if you use canned beans. The pot liquor is packed with flavor and texture and future farts. I use my pressure cooker to partially cook the beans for recipes like this, speeding things up greatly. I did use a rotisserie chicken instead of regular chicken breasts, because it’s easy and has little impact on the result, and I could snack on the wings while cooking. I chopped the carcass into three pieces and threw it in the simmering chili for extra flavor. I also added habanero because I love the heat and fruity flavor of those. Don’t skimp on the cheese when finishing the dish.
The next dish at hand I made last night – Crispy Braised Chicken with White Beans and Chile Verde. Again, dry beans are key. This dish is nearly a lesson on braise and other cooking processes. Sear the meat while charring the peppers. Deglaze the frond and cook the aromatics. Add spice and cook quickly. Add liquid and simmer down until the sauce is created. Cook the beans properly. Return everything to the oven and braise until it all comes together. Garnish with acid and creaminess and crunchy herbs. If you do it right it does take a little time, but you are building flavor and that takes time and will ultimately taste better.
OK, off to eat some delicious leftovers for lunch.
This is definitely not my photo. Stolen, but my heart is in the right place. Also, linking to the source.
