Chef Akane's Recipe Counter — Recipe 5: White Chicken Chili, Page 9
By Inkroost · Published
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Transcript
Akane squeezes half a lime over the pot. Caption: "STEP 6. Turn off the heat and squeeze in the lime juice." Akane tastes from a small spoon, eyes closed, a pinch of salt in her other hand. Caption: "Taste, and add a pinch more salt if it needs it." A ladle pours thick, creamy chili with shredded chicken and beans into a speckled bowl. Caption: "Ladle into bowls." Akane's fingers scatter cilantro over the bowl, already topped with avocado slices, crushed tortilla chips and a lime wedge. Caption: "Top with cilantro, avocado, crushed tortilla chips and a lime wedge."
Image description
Akane squeezes lime into the pot, tastes the chili from a spoon, ladles it into a speckled bowl, and tops it with cilantro, avocado slices, crushed tortilla chips and a lime wedge.
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.