Chef Akane's Recipe Counter (IT) — Recipe 5: White Chicken Chili, Page 6
By Inkroost · Published
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Transcript
In a kitchen, a woman lifts the lid from a pot of chicken and beans while another person checks chicken in a second pot with tongs and a thermometer; sliced chicken rests on a cutting board. Caption: Dopo 20 minuti, controlla il pollo. Caption: La parte più spessa della coscia deve segnare 74 °C (165 °F) al centro. Caption: Niente termometro? Aprine una. La carne non deve essere rosa e i succhi devono essere limpidi.
Image description
A woman lifts the lid from a teal pot of chicken and beans while another person uses tongs and a thermometer on chicken in a second pot, with sliced cooked chicken on a cutting board in the foreground.
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.