May 13, 2013 by Renee
In my experience, British people are easy to impress. All you have to do is put a bowl of spicy chicken chili in front of them, and they think you’re a genius. It’s so simple.
When my husband and I first started living together, we spent the first few weeks marveling at all the things the other had never eaten before. My husband had never had a PB&J until I made one for him one afternoon when he was sick. Can you believe that? We’ve been together three years now, and we’re still discovering cultural differences. It never gets boring.
I absolutely adore the UK, but one thing they seriously lack is Mexican food. They just don’t do Latin flavors over there. I think their only spice is curry powder. It’s been wonderful introducing my husband to the world of cayenne, jalapeno, and habanero. He’s a huge fan now.
His favorite dish is spicy chicken chili. He requests it all the time. I’ve also made it for his parents, and then for our best man and his fiance, all UK residents. Everybody asked me for the recipe. I’m spreading the chili love around the world.
This chili is full of goodness and spice, along with plenty of chicken, green chiles, and cannellini beans. I like to crunch up tortilla chips in the bottom of my bowl, then top it off with a fistful of cheese, and a cooling dollop of sour cream. My husband adds extra habanero sauce because he’s a mad man.
Next time you have guests, particularly of the British persuasion, make sure to blow them away with this simple, delicious, hearty dish. They’ll be begging for more.
Spicy Chicken Chili
recipe slightly adapted from Aaron McCargo Jr.
4 Tbsp butter
1-1/2 to 2 pounds boneless skinless chicken breast, cut into bite-size chunks,
1/4 cup flour
1/2 onion, diced
1/2 bell pepper, diced
2 cups chicken stock
1 cup heavy cream
2 Tbsp chili powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp cayenne pepper
15 grinds black pepper (1/2 Tbsp)
1/2 Tbsp salt
2 cans cannellini beans, drained
1 7 oz can green chiles
sour cream to garnish
shredded cheese to garnish
- After you’ve cut up your chicken, don’t forget to season it a bit with salt, pepper, and chili powder. Sprinkle it in and give it a toss.
- In a large pot, melt your butter over medium high heat.
- Add chicken and cook until browned on all sides and just cooked through. Remove the chicken to a plate to hang out while you get on with it.
- Sprinkle in the flour and stir it with the melted butter to make a roux, or thick paste. Sometimes the chicken gives off a lot of liquid when cooking, so you may need to add a bit more flour. If you don’t make it pasty, the sauce won’t thicken later. Cook for about one minute.
- Stir in the onion and pepper. Let it cook for a few minutes.
- Add in about half of your chicken stock and deglaze the pan. Scrape up any bits that might be stuck to the bottom of the pan, then add the rest of the chicken stock.
- Stir in the heavy cream. Allow the mixture to come back to a boil, then simmer for about five minutes to thicken.
- Add your spices and seasonings and make sure they’re incorporated. Don’t leave any clumps of cumin behind.
- Next, stir in the beans and green chiles.
- Add your chicken back in, give everything a good mix, and allow to simmer for about 10 minutes.
- I like to crush some chips into the bottom of the bowl, then spoon over the chili, and top it with some sour cream and cheese. Get creative.