Chef Akane's Recipe Counter — Recipe 5: White Chicken Chili, Page 5
By Inkroost · Published
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Transcript
Akane pours golden stock from a glass jug and a bowl of white beans into the teal pot. Caption: "STEP 3. Pour in the 1 L stock and add the beans." Tongs settle four raw chicken thighs into the broth among the beans. Caption: "Nestle in all four chicken thighs, whole." The pot bubbles hard over a high blue flame. Caption: "Bring to a boil over high heat." Akane rests the teal lid on the pot, leaving a gap for steam, and smiles. Caption: "Turn to low, set the lid slightly ajar and simmer 20 minutes."
Image description
Akane pours stock and white beans into the teal pot, nestles four raw chicken thighs into the broth with tongs, brings it to a boil over a high flame, then sets the lid slightly ajar to simmer.
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.