Chef Akane's Recipe Counter — Recipe 5: White Chicken Chili, Page 6
By Inkroost · Published
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Transcript
Akane lifts the teal lid; steam billows from the pot, where the chicken thighs sit among the beans. Caption: "After 20 minutes, check the chicken." Holding a thigh steady with tongs, Akane pushes a probe thermometer into it. Caption: "The thickest thigh must read 74°C (165°F) in the centre." A thigh cut open on a board, white and juicy all the way through. Caption: "No thermometer? Cut one open. No pink, and the juices run clear."
Image description
Akane lifts the lid on a steaming pot of four poached chicken thighs and beans, pushes a probe thermometer into the thickest thigh, and a close-up shows a thigh cut open, white and juicy with no pink.
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.