Chef Akane's Recipe Counter — Recipe 5: White Chicken Chili, Página 12
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Transcrição
Seen from behind, Akane slides two glass containers of chili onto a fridge shelf. Caption: "Cool, then refrigerate in airtight containers up to 4 days, or freeze up to 3 months. Reheat until steaming hot, stirring well." A recap card: the teal lidded pot, a bowl of white chicken chili with cilantro and lime, a dish of white beans, green chilies and lime halves. Caption: "RECAP: Soften onion and peppers. Bloom the spices. Add stock, beans and 4 thighs. Simmer 20 min, to 74°C." Caption: "Shred the chicken, mash some beans. Melt in cream cheese on low. Finish with lime." Akane sets the lid on the clean teal pot on the switched-off hob and smiles back over her shoulder, rain on the window. Caption: "Next time in Akane's Kitchen: Recipe 6."
Descrição da imagem
Akane puts two containers of leftover chili in the fridge, a recap card shows the teal pot and a bowl of white chicken chili with beans, peppers and lime, and Akane puts the lid on the clean pot with the hob switched off, smiling over her shoulder.
Sobre este capítulo
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.