Chef Akane's Recipe Counter (IT) — Recipe 5: White Chicken Chili, Page 5
By Inkroost · Published
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Transcript
A woman cooks in a kitchen, pouring broth and beans into a teal pot. She places four chicken pieces into the pot with tongs, brings it to a boil over a flame, then lowers the lid. Text: “FASE 3. Versa 1 litro di brodo e aggiungi i fagioli.” Text: “Adagia tutte e quattro le cosce di pollo, intere.” Text: “Porta a ebollizione a fuoco vivo.” Text: “Abbassa la fiamma, lascia il coperchio socchiuso e fai sobbollire per 20 minuti.”
Image description
A woman in a pink apron pours broth and beans into a teal pot, adds chicken pieces with tongs, boils them over a flame, then lowers the lid onto 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.