Tag Archives: Anaheim peppers

White Chili With Chicken

white chicken chili This white chili with chicken recipe is packed with flavor but has no heat so it is great for those who don’t like spicy foods. In fact, I came up with this recipe after a friend of mine asked me for a chili recipe that her kids would like. This one has plenty of flavor without the kick. And, it cooks up pretty quickly – 30 minutes, plus time for chopping, making it an easy weeknight family meal. It also freezes quite well making it perfect for a make-ahead dinner plan.

white chicken chili recipeNo tomatoes or tomato sauce are included in white chili, hence the color… or lack thereof. This recipe calls for ground chicken thighs, which provide enough fat to keep the meat flavorful and moist.  Poblano peppers and Anaheim peppers add a nice touch of flavor without being spicy. Cumin and chili powder provide the main chili flavorings without the heat.

white chicken chili recipeTo make the chili, add peppers, onion and garlic to a pot with the EVOO and sauté for four minutes. Add ground chicken stir to mix all ingredients through and break up the chicken so it is in small pieces rather than chunks.  Cook for four minutes.

white chicken chili recipeWhite beans are used instead of the traditional red kidney beans, and a cup of corn helps round out the heartiness of the chili. Low sodium chicken stock serves as the liquid and masa harina is used at the end for thickening. The chili cooks in just 30 minutes in total.

Grated Monterey Jack cheese works as a nice complement, yet, the chili is flavorful enough that it doesn’t need really need it.

white chicken chili recipeWhite Chili With Chicken


2 lb ground chicken thighs

2 large poblano peppers – (about ¾ lb in weight)11oz

4 Anaheim peppers – 11oz

3 garlic cloves

1 onion

3 tbls EVOO

1.5 cups frozen corn, defrosted

1 15 oz can white beans, such as Northern

4 cups chicken stock, low sodium

2 teaspoons cumin

2.5 teaspoons chili powder

2.5 teaspoons kosher salt

Juice of 2 limes

2 tablespoons masa harina

1/2 cup chopped cilantro

Shredded Monterey Jack cheese (optional)

Remove stems and seeds from peppers and dice. Dice onion and mince garlic. Add peppers, onion and garlic to pot with the EVOO and sauté for four minutes. Add ground chicken and cook for four minutes, with constant mixing to help break up the chicken. Then add the stock, beans, corn, chili powder, cumin, salt, and lime juice. Bring to a simmer, cover and cook 25 minutes.  Mix the masa with 1/2 cup cooking liquid and mix through until masa is absorbed and add back to pot along with cilantro and mix through.  Simmer, covered for five minutes.  Serve with grated Monterey Jack cheese, optional.

Makes 6-8 servings


Hellbent Chicken – Chicken with Dried Chilies


ribs something

Part of my healthy eating habits is to eat high protein with vegetables and gluten-free carbs.  So this dish fits the bill perfectly.  I love Mexican food.  I like the spice and the flavors.  I like a burrito without the flour tortilla, all the rice, the cheese and the refried beans. Pretty much, it’s the chicken that has been braised in a flavorful, deep rich sauce that I love.  And that was my inspiration when I was looking for a way to cook chicken with vegetables, with good spice, deep flavoring, and be able to eat it with rice or tortillas.

entero chilis in bowl

Dried Calfiornia Entero chilies is the key ingredient in this dish.  I can get them in most supermarkets here in Northern California. If you cannot get them. you can use also known as Guaijillo chilies, which look very similar but are a bit spicier in flavor.  Or, you can find California Entero chilies online here.  The dried chilies are added whole – stem and all – and get reconstituted in the sauce which starts with peppers and onions and garlic sautéed in oil, then has chicken stock and canned tomatoes added with other seasoning.  I also add chili powder to the sauce. I use a red chili powder called California chili powder, also known as chili pequin molido, which is spicier than typical chili powder.

entero chilis

I use a mix of red bell peppers, Anaheim peppers and jalapeno peppers.  I like Anaheim peppers because they not as sweet as bell peppers and nit as spicy as the jalapenos, so they add a nice flavor.  The secret ingredient to this special sauce is cocoa powder. I add a little bit to smooth out the spiciness and of the chili peppers and balance the acidity from the tomatoes. This dish is petty spicy, if you prefer it less spicy, use fewer jalapeños and a darker (mild) chili powder.  You can also add a teaspoon of sour cream for serving.

HB chciekn inpot newWhen making chicken with dried chilies, pureeing the cooked chilies is the key to unleashing the flavor.  When the dish is about two-thirds done, I take out the peppers from the pot (often times they break into a couple of pieces), throw away the stems and puree them in a blender with a cup of the cooking liquid.  It becomes a nice thick sauce — almost like the consistency of tomatoe paste.  I then add this back to the main pot and stir it through. This turns the sauce into a rich deep hue with good flavor and consistency. I often eat it like a stoup, with tortillas on the side.

Hellbent Chicken

Serves 6.


12 chicken thighs, boneless and skinless

4 large red bell peppers, cored, seeded and sliced into ¼” strips

4 Anaheim peppers, cored, seeded and sliced into ¼” strips

3 jalapeno peppers, sliced, stem removed.  If you want to lessen the spice, seed them

1 large onion, halved and sliced

4 cloves of garlic, minced

3 tablespoons oil (I use EVOO)

1 28oz oz can of San Marzano tomatoes, sliced, or crushed tomatoes

2 cups of chicken stock

1 teaspoon cayenne powder

1.5 tablespoons of Californial chili powder (or chili pequin molido powder ) – or  regular chili powder, to lessen the spice

4 dried California Entero chili peppers

½ tablespoon of cocoa powder

salt and pepper to taste

sour cream – optional

Add the oil to a Dutch oven or heavy pot on the stovetop over medium-high heat. Salt and pepper the chicken and add half of chichen to pot to sear, 2 minutes on each side.  Repeat with remaining chicken and set onto plate.  Add the peppers, garlic and onion to the pot and sautee until they are semi soft, about 8-10 minutes.  Lower heat to medium/low, and add chicken, chichen stock, tomatoes, cayenne powder, chili powder and the dried California entero peppers, whole, stems in tact.  Cover pot and cook 40 minutes on a simmer.  Uncover pot and take out the California entero peppers (they might be in pieces).  Discard stems.  Add the peppers with 1 cup of cooking liquid to a blender and puree.  The paste will be pretty thick.  Add it back into the pot and mix it through.  Add the cocoa powder.  Cover post and cook 20 more minutes.  Serve with rice or tortillas.