Servings: 6
Although this quick-to-make favorite uses canned beans, it has a delicious, long-cooked flavor. The secret is rich, succulent chicken thighs.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
One of the best white chicken chilis I have ever made or eaten. I poached the chicken as instructed in plain water and the chicken was tender and cooked perfectly; the resulting broth was flavorful; I didn't need to sub chicken broth. I used small white beans, may use larger - navy or cannellini - next time. I used two small cans of Hatch chiles and it was not too spicy.
Fantastic recipe - easy and delicious. Just make it!!
Excellent Saturday night dinner! Super easy, delicious and satisfying exactly as the recipe is written, except I used chicken stock for half of the poaching liquid. Used small white beans (not cannellini, as in the picture) and they were perfect. Don't skip the cilantro or avocado as they truly enhance the flavor to your preference and add beautiful visual interest. Love that you can adjust the thickness based on how many beans you mash and how much liquid you add back. White rice on the side could be nice. Will definitely be made again a few times this winter.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review