Chef Akane's Recipe Counter (ES) — Recipe 5: White Chicken Chili, Page 12
By Inkroost · Published
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Transcript
A dark-haired woman places two containers of food in a refrigerator. A bowl of creamy chicken stew, a teal pot, beans, peppers, herbs, and lime are shown. Caption: “Deja enfriar y luego refrigera en recipientes herméticos hasta 4 días, o congela hasta 3 meses. Recalienta hasta que esté humeante, removiendo bien.” Caption: “RESUMEN: Sofríe la cebolla y los pimientos. Deja que las especias suelten su aroma. Añade el caldo, los frijoles y 4 muslos. Cocina a fuego lento 20 min, hasta alcanzar 74 °C.” Caption: “Desmenuza el pollo y machaca algunos frijoles. Incorpora el queso crema a fuego bajo hasta que se derrita. Termina con lima.” The woman stands at a stove with the teal pot and looks back. Caption: “La próxima vez en La cocina de Akane: Receta 6.”
Image description
A dark-haired woman stores two containers of food in a refrigerator, and below her a bowl of creamy chicken stew sits beside a teal pot before she stands at a stove with the pot.
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.