In need of a hearty weeknight meal that can be put together in about 30 minutes? My tips for pre-boiling your chicken will save you time and stress so that you can spend more time enjoying your evening with your family than in the kitchen.
Many recipes attempt to save you time by suggesting that you buy a fully-cooked, seasoned rotisserie chicken. Not only is this most likely more expensive, you have to take time to make sure no small chicken bones get into your meal.
Instead, buy boneless chicken breasts. When you find yourself with some extra time,
- boil the chicken breasts for 30 minutes or until cooked through.
- Set them in the fridge to cool for 15 minutes.
- Shred the chicken
Prepare to store the chicken until you need to use it. Place it in a sealed container in the fridge for 2-3 days or freeze in a dated, sealable, plastic bag for up to one month. Any longer and the chicken may be too dry to use.
This chili is soup-like with a flavorful broth. Heat comes from the green chilies and spices, but it’s not crazy spicy, so add more cumin and chili powder if you want it hotter. Or, Sriracha. John used 4 drops.
White Chicken Chili
Serves 4
Ingredients:
- 3 medium-sized chicken breasts
- Splash of olive oil
- Half a yellow onion, diced
- 1 (4 oz) can of green chilies
- 3 garlic cloves, minced
- 1 can of corn, drained
- 2 cans of cannellini beans (NOT drained)
- 2 tsp cumin
- 1/2 tsp Epazote (found at Penzey’s spices, or use a mixture of oregano and thyme)
- 1/8 tsp cayenne pepper
- 1/2 tsp salt
- 1 box of chicken broth
Boil the chicken breasts for 30 minutes or until cooked through. Set aside to cool, then shred.
In a large dutch oven, heat a splash of olive oil on medium high heat. Add the onion and cook for 3 minutes to soften.
Add the can of green chilies and cook for 2 more minutes.
Add the minced garlic, corn, cannellini beans, cumin, Epazote, cayenne pepper and salt. Stir to combine.
Pour the entire box of chicken broth into the soup and add the shredded chicken. Put the lid on and bring to a boil. Then, simmer for 10-15 minutes. Taste for seasonings and top with shredded cheddar cheese.
My name is Sara - welcome to my small blue kitchen and all of its creations. Here you'll find one-pot meals, my adventures in baking, canning and preserving methods, and a photo or two of my two pups and my loving boyfriend John. These recipes are about my life, and I can't wait to share it all with you!
