Saturday, October 13, 2012

White Bean Chicken Chili

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Modified version of Giada De Laurentiis's White Bean Chicken Chili
Fall has officially arrived!  After longer than usual summer weather the clouds, wind, and rain arrived yesterday.  I'm so excited to start cooking soups, stews, and chilis again!

Tonight's dinner is a slight modification of Giada De Laurentiis's recipe.  The main differences are the chicken and omission of swiss chard.  Daryl wouldn't like it with the 'green stuff' in there.  Here's a list of the changes I made:

  • 1 rotisserie chicken, meat pulled off rather than ground chicken (still let chicken/seasonings cook/warm a few minutes before adding the liquid ingredients);
  • Instead of oregano I used Italian seasoning;
  • No swiss chard;
  • Instead of adding beans with all the other ingredients, waited a half hour so they wouldn't break down as much;
  • Added 1/4 cup heavy cream at the same time I added the beans;
  • Covered half way through so it wouldn't thicken/reduce too much;
  • Omitted parsley (only because I didn't have any - that 'green stuff' would have been ok).
The picture doesn't look great -- I forgot to wipe down the sides of the bowl - but trust me the chili tasted amazing.  We had it with a side of toasted baguette bread.  Yum!  Thanks Giada!

~ Enjoy ~

p.s. to see more about the table runner peeking out in this picture, click here.

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