Chef Akane's Recipe Counter (DE) — Recipe 5: White Chicken Chili, Page 12
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Transcript
A dark-haired woman places two containers on a refrigerator shelf. A caption reads: „Abkühlen lassen, dann luftdicht verpackt bis zu 4 Tage im Kühlschrank aufbewahren oder bis zu 3 Monate einfrieren. Unter gutem Rühren erhitzen, bis alles dampfend heiß ist.“ A bowl of chicken-and-bean soup, garnishes, and a covered pot are shown. A caption reads: „RÜCKBLICK: Zwiebel und Paprika weich dünsten. Gewürze kurz anrösten. Brühe, Bohnen und 4 Hähnchenschenkel dazugeben. 20 Min. köcheln lassen, bis 74 °C erreicht sind.“ Another caption reads: „Hähnchen zerzupfen und einige Bohnen zerdrücken. Frischkäse bei kleiner Hitze schmelzen lassen. Mit Limette abrunden.“ The woman stands at a stove beside the pot. A caption reads: „Nächstes Mal in Akanes Küche: Rezept 6.“
Image description
A dark-haired woman places two containers in a refrigerator, while a bowl of chicken-and-bean soup with garnishes sits beside a covered pot and the woman is also shown standing at a stove.
About this chapter
Chili season is here, and white chicken chili is climbing Google searches as the nights turn cold. On a rainy autumn evening Akane makes a big pot of it from scratch: soft onion and green peppers, spices bloomed in oil, four chicken thighs simmered with creamy white beans until they reach 74°C, then shredded and finished with melted cream cheese and a squeeze of lime. Captions walk the reader through every amount, heat setting and doneness check so it can be made at home in one pot, ending with Akane at her little table with a steaming bowl and a very optimistic plan for the leftovers.