Chef Akane's Recipe Counter — Recipe 5: White Chicken Chili, Page 4
By Inkroost · Published
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Transcript
Akane tips minced garlic and a board of small spice dishes into the pot of softened vegetables. Caption: "STEP 2. Add the garlic, cumin, oregano, coriander, salt and pepper." A wooden spoon stirs vegetables coated in golden-brown spices, steam curling up. Caption: "Stir for 1 minute, until fragrant." Akane closes her eyes and breathes in, smiling. Caption: "Why: warm oil wakes up dried spices, so the whole pot tastes deeper."
Image description
Akane tips garlic and small dishes of spices into the teal pot, the vegetables turn golden with spice as she stirs, and she breathes in the aroma with her eyes closed.
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.