White Chicken Chili Rice Bowl
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 6
- 1/4 cup all-purpose flour
- salt and pepper
- 3 cups chicken stock
- 1/4 cup chopped cilantro
- 2 tbsp. olive oil
- 1 tbsp. minced garlic
- 2 tbsp. unsalted butter
- 1 1/2 tsp. salt
- fresh ground black pepper (optional)
- 2-3 green onions thinly sliced
- 2 medium tomatoes finely chopped
- 3 tbsp. heavy cream
- 1 1/2 tsp. chili powder
- 1 1/2 lbs. chicken breast cut into bite size pieces
- 1 1/2 tsp. + 1/4 tsp. cumin separated
- 1 small onion chopped (about 3/4 cup)
- 2 (15 oz.) cans cannellini beans drained and rinsed
- 1 tbsp. salsa verde (i used medium)
- 1 tsp. chili garlic sauce
- 1/2 tsp. chipotle tabasco sauce
- 3/4 tsp. dried oregano
- 3/4 tsp. brown sugar
- 1 1/2 cups uncooked rice
- 1 1/2 tbsp. finely chopped red onion
- 1/2 lime, juiced (about 1 tbsp.)
- Carbohydrate 54.058421678754 g
- Cholesterol 172.151445872753 mg
- Fat 48.7269177254157 g
- Fiber 1.5746916440729 g
- Protein 34.819429792019 g
- Saturated Fat 21.3594180944948 g
- Serving Size 1 1 Serving (485g)
- Sodium 808.067060802185 mg
- Sugar 52.4837300346811 g
- Trans Fat 2.83700221610833 g
- Calories 802 calories
Mix chicken with 1½ tsp. cumin, chili powder, and salt. You can also add fresh ground black pepper for taste but is optional since the chili is already spicy.In a heavy-duty dutch oven, over high heat, cook chicken in olive oil for 3-4 minutes or until golden brown. Remove to a plate with a slotted spoon.Lower the heat to medium and melt butter in the same dutch oven. Add onion and cook for 2-3 minutes or just until soft; add garlic and cook for 1 minute; add flour and cook for 1 minute, stirring. Add chicken stock and bring to a simmer.Add the cooked chicken, beans, salsa verde, chili garlic sauce, Tabasco sauce, oregano, brown sugar, and ¼ teaspoon of cumin to the dutch oven. Simmer partially covered over medium-low heat for 10 minutes.Add cream and simmer for additional 2 minutes. Adjust salt and pepper as needed. Remove from heat.Cook rice according to package directions, omitting salt or butter.To serve: spoon rice into a serving bowl, top with chili, salsa verde, and sprinkle of green onions.Combine all ingredients in a small bowl. Season with salt and pepper as needed. Store covered in the refrigerator.
