Chef Akane's Recipe Counter (ES) — Recipe 5: White Chicken Chili, Page 8
By Inkroost · Published
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Transcript
A woman cooks at a stove in a kitchen, adding cubes of cream cheese to a pot. A close-up shows a wooden spoon stirring the mixture, followed by the woman raising one finger beside the pot, then pouring shredded chicken from a cutting board into it. Text, in reading order: “PASO 5. Mantén el fuego bajo. Añade los 115 g de queso crema.” “Remueve hasta que se derrita y quede suave, de 2 a 3 minutos.” “No dejes que hierva, o la base cremosa puede cortarse.” “Vuelve a añadir el pollo desmenuzado y cocina a fuego lento durante 5 minutos.”
Image description
A woman in a pink apron adds cream cheese to a pot, stirs the creamy mixture, then pours shredded chicken into it.
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.