Inspired by all the various versions of White Chicken Chili, I change things up with some classic Cajun seasoning instead of the standard Cumin and Oregano. Thickening is done with a flour rue and mashed beans. This recipe is quick and easy, perfect for the Dutch oven and cooking outdoors!
|Skinless boneless chicken breast||1 1/2 Pound|
|Olive oil||1 Tablespoon|
|Cajun seasoning||2 Tablespoon|
|Onion||1 Large , dice|
|Celery stalk||2 , dice|
|Garlic||3 Clove (15 gm) , mince|
|Flour||1 Tablespoon (optional)|
|Black pepper/White pepper||1 Teaspoon (optional)|
|Green chilli||1 Can (10 oz) , dice|
|White cannellini beans||3 Can (30 oz) , drained (optional|
|Chicken stock||32 Ounce|
|Diced green onions||2 Tablespoon|
|Shredded cheese||1/4 Cup (4 tbs)|
|Tortilla chips||1/2 Cup (8 tbs)|
1.Pre-heat Dutch oven with coals on bottom.
Add olive oil
When the oil is hot add chicken.
Cook till chicken starts browning, do not overcook.
Add cajun seasoning and stir well to coat chicken.
Remove chicken, set aside, and reserve any liquid left in Dutch oven.
Add butter to Dutch oven and melt.
Add onions and celery.
Sauté until translucent.
Add garlic and sauté for just a few minutes.
Return chicken to Dutch oven and stir to mix well.
Optional - add flour to chicken mixture and stir until flour is fully incorporated.
Add black pepper and diced green chilies.
Add beans, reserving can.
Add reserved liquid.
Add chicken stock.
Stir and bring to boil.
Reduce to simmer and cook for 20 minutes.
Optional - mash reserved beans and add to thicken.
Serve with assorted toppings.