 Many years ago I found a recipe by Marian Burros for a white chicken chili done with bite size boneless chicken breasts. The other night while channel surfing, I came upon “Sara’s Weeknight Meals” and Sara was preparing white chicken chili with ground chicken. I have never tried ground chicken, but have numerous recipes for ground turkey. Her recipe was quite easy and used pantry staples. The recipe calls for an onion, garlic, all-purpose flour, chili powder, ground cumin, cayenne pepper, chicken stock, white wine, ground chicken, two cans of cannellini beans and either sour cream or yogurt. I’m now counting leftover white wine as a pantry staple for me. What make this recipe different from my other recipe, besides ground chicken is that you make the sauce for the chili before you add the ground chicken. Also, adding white wine and either yogurt or sour cream is another anomaly. The recipe serves 6 and takes a total of 40 minutes to prepare, perfect for a busy weeknight meal. My husband and I enjoyed the chili, despite the fact that I added a tad too much cayenne pepper to the dish. When I added the ground chicken to the sauce, I made sure to break it up and mix and thoroughly into the sauce. I found the texture of the ground chicken did not cook similar that of ground beef or turkey. Perhaps it’s the lack of fat and moisture in the poultry that contributes to this. I will make this recipe again and will either use cube boneless chicken breasts or ground turkey.
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