Chef Akane's Recipe Counter (FR) — Recipe 5: White Chicken Chili, Page 7
By Inkroost · Published
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Transcript
The woman’s instructions and narration, in reading order: “ÉTAPE 4. Déposez les quatre hauts de cuisse sur une planche.” “Effilochez-les avec deux fourchettes.” “Écrasez environ une louche de haricots contre la paroi de la casserole.” “Pourquoi ? L’amidon des haricots épaissit le chili. Pas besoin de farine.”
Image description
A woman in a pink apron cooks in a teal pot, lifts a piece of chicken, shreds cooked chicken with two forks, mashes beans with a ladle, and stirs 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.