Chef Akane's Recipe Counter — Recipe 5: White Chicken Chili, Page 10
By Inkroost · Published
Log in to see this page
Page 10 of Recipe 5: White Chicken Chili is for signed-in readers. Logging in brings you straight back here — and an account is free if you do not have one.
Transcript
A speckled bowl of creamy white chicken chili with shredded chicken, white beans, fanned avocado, cilantro, crushed tortilla chips and a lime wedge, the teal pot in the background. Caption: "Done." A spoon lifts a creamy bite of chicken, beans and green pepper. Caption: "Creamy, gently spicy, bright with lime." Akane holds the warm bowl close in both hands, eyes closed and smiling, rain streaking the window behind her. Caption: "Exactly what a cold, rainy night asks for."
Image description
A steaming bowl of creamy white chicken chili topped with avocado, cilantro, tortilla chips and lime; a spoon lifts a bite of shredded chicken and beans; Akane cradles her bowl with her eyes closed, rain on the window behind her.
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.