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Beer-Braised White Chicken Chili
Rachel Kim

Beer-Braised White Chicken Chili

A pale lager lends subtle grain flavor without darkening the white-bean broth. Simmer it for several minutes before adding stock so the raw alcohol edge cooks away. Use a beer you would drink, not a bitter IPA that can concentrate harshly.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 1/2 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 1 1/2 tsp kosher salt
  • 1 cup diced yellow onion
  • 2 cloves garlic minced
  • 2 tsp ground cumin
  • 1 bottle pale lager 12 oz
  • 2 cans Great Northern beans 15 oz each, drained
  • 1 can diced green chiles 4 oz
  • 2 cups low-sodium chicken broth
  • 1 cup frozen corn
  • 1 tbsp fresh lime juice

Method
 

  1. Heat the oil in a Dutch oven over medium-high heat and cook the chicken with 1 teaspoon salt for 6 to 8 minutes until it reaches 165°F; transfer it to a plate.
  2. Cook the onion for 5 minutes, then stir in the garlic and cumin for 30 seconds.
  3. Pour in the lager and simmer for 5 minutes, scraping the bottom of the pot.
  4. Mash 1 cup beans and add them with the whole beans, green chiles, broth, corn and remaining salt; simmer for 15 minutes.
  5. Return the chicken for 3 minutes and finish with lime juice off the heat.