Chef Akane's Recipe Counter (ES) — Recipe 5: White Chicken Chili, Page 3
By Inkroost · Published
Transcript
A woman cooks in a kitchen, pouring oil into a pot and then adding and stirring chopped vegetables. Instruction text, in reading order: “PASO 1. Calienta 2 cucharadas de aceite de oliva en la olla a fuego medio.” “Añade la cebolla, el chile poblano y el jalapeño.” “Cocina de 5 a 6 minutos, removiendo de vez en cuando, hasta que se ablanden sin dorarse.”
Image description
A woman in a pink apron pours olive oil into a pot, then chopped onion, poblano chile, and jalapeño are added and stirred in 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.