This is really good! I made 3x the recipe and I used three costco chickens, I know I cheated, but I did use white and northern organic beans soaked overnight. I then put it all together like you said and minus the cream or butter, I canned it up. I have 10 quarts of chicken chili in the pantry now. Definitely a labor of love but so worth it. Thanks chef Billy.
I used this recipe and your technique as the basis for a batch of white chicken chili that I made for a party. People really liked the flavor. I had leftover turkey bones from Thanksgiving that I used for the broth. I also added a little white wine to deglaze and I threw in some salsa verde toward the end but I pretty much stuck with the ingredients that you used and the technique. Thank you for sharing your love of food and your culinary skills online!
14:07 I made this in my own way… meaning I lacked some I gradients but it definitely was like chilli. I put a few bits of corn in at the end because I didn’t have corn chips and garnished with a light grating of lemon zest because that was all I had to give it a fresh bright finish. Husband and I both loved it. Also all I had for beans was a can of black beans. 🤭
Thanks Chef, this looks amazing. I was turned onto white chicken chili with a recipe on the back of a can of Bush's beans. Your technique to sautee and blend all the veg into a sauce looks amazing. Def. gonna give it a whirl (pun intended).
Looks amazing brother. Can't wait to try my hand at this. I'm in the phillipines so the first problem is always sourcing the proper ingredients or substitutes. Haha. God bless. Great video. Complete information. 😊
I love watching this videos... you always learn a lot and hes just so pleasant to listen to and to watch... overall, what a greatly produced channel this is.
Like all your other videos/recipes this looks amazing, and I can't wait to try. I know you said don't worry about it... but I do not have "scraps" of veggies to throw in the stock but want the flavor and am willing to buy some veggies for it. What do you recommend? Thanks for your time.
Chef Parisi, when you save those onion peels and rough bits, do you scrub them well before saving for stock? Most of the bagged onions I buy have black powdery looking areas. Your discards look fresh. I've never seen onion peels that look healthy. I cut all that stuff off with the skin and rinse the onion
Looks incredible... and I did see that there was one itsy-bitsy, teensy tablespoon of coriander.. but no fresh chopped cilantro on the top? 😱 I kept thinking... Oooooh no, please don't tell me Chef Billy is in the 25% (or whatever it is) of cilantro haters? 😩
For soups, I adjust at the end. Would hate to get to a point with all the components and different cooking times to get to the end and have something over salted. In addition, as food cooks down it concentrates and if things have been salted along the way, you’re going to have a salt lick as the finished product. I’m also not looking to draw out moisture from vegetables as I caramelize.
Recently I have the chance to try Ogbono soup with plantain and cassava Fufu and it tastes delicious. But it's quite hard to find recipes on TH-cam that has detailed ingredients quantity like the one from Western countries. Could you take a look and try it? I think it would be awesome
I've been on the hunt for while for a white chicken chili recipe that I feel really amps up the flavor. There are many recipes out there that I think may turn out bland. This is the recipe ive been looking for Billy. Really looking forward to making this. Thank you!
Seems like the leftover skin and bones from the chicken could potentially go into the freezer "future stock" bag if the chicken wasn't simmered for more than a couple hours. There's probably still a lot of nutrients in that stuff if not simmered too long.
There isn't a simple answer to where white chicken chili originated. However, here's some information about its origins: French origins: The first prototype of white chicken chili came from a chef in Los Angeles. Inspired by Lewis & Clark's restaurant: The recipe for white chicken chili may have been inspired by Lewis & Clark's restaurant in St. Charles, Missouri. Invented in the West: White chicken chili was invented in the West, not the south. A popular Southwestern dish: White chicken chili is a popular Southwestern dish because it relies on beans and chilies, which are typical Southwest ingredients. First white chili surfaced in the late 1980s: The first white chili surfaced out West in the late 1980s. Some say that chili has roots in the American West, particularly the State of Texas. An old legend holds that immigrants from the Canary Islands brought a recipe for chili with them when they settled San Antonio in the early 1700s.
Love all your stuff, but find it very odd that no salt was used in the entire process until the very end as a to taste option. I mean, not as familiar with stocks but I assume some salts in the chicken were dissolved into the stock during boiling. Still, Nosrat taught us that if you salt earlier in the process you end up having to use less salt than at the end. Why not add a little when the spices were added or to the stock while boiling? I just can’t help but feel like it’ll come out bland for a lot of people.
For soups, I adjust at the end. Would hate to get to a point with all the components and different cooking times to get to the end and have something over salted. In addition, as food cooks down it concentrates and if things have been salted along the way, you’re going to have a salt lick as the finished product. I’m also not looking to draw out moisture from vegetables as I caramelize.
I'm sorry my guy. You're a talented cook. That is no doubt. But telling people to rinse your chicken not okay. Can we just talk about spreading salmonella and making people sick. No mention of rinsing and sterilizing your sick after that or anything. Instead of rinsing juices off your chicken, you could just buy an air chilled chicken instead of water cooled and then you avoid this problem. Please educate others along with yourself.
I didn’t tell anyone to rinse anything, I chose to do it, and said as such. Why on earth would I show cleaning my sink on a recipe video? That is a complete waste of a viewers time, and video retention rates would prove that. In several instances in other videos I talk about cleaning cutting boards after raw meat is on it, but I don’t show it. I’ve never had food poisoning from anything I’ve cooked, ever. This is a pretty nitpicky post.
Exactly.......where I come from that is chicken soup. The first reason is because its chicken and the main reason it isnt chili is because it has beans in it. Ain't no beans in chili............
Just add less broth. This is a nice change though. I’m a true chili lover, Texas , Cincinnati etc . Check out “ Chasens Chili “ famous old days Los Angeles glamour days restaurant. I promise it won’t disappoint. It has a great story.
@@pakviroti3616 Look up the definition of chili bro. It is definitely chili. chili [ chil-ee ] noun,plural chil·ies. Sometimes chil·e . a hearty stew that is also used as a topping condiment on other dishes and has varied recipes and ingredients, with or without meat, ultimately derived from the Mexican-style chili con carne. Gotcha bro.
@@Jimmy-Legs I don't GAF about any definition. I'm a Texan and white chicken stew isn't legitimate chili. So, take your definition and insert it into your fundament.
This is really good! I made 3x the recipe and I used three costco chickens, I know I cheated, but I did use white and northern organic beans soaked overnight. I then put it all together like you said and minus the cream or butter, I canned it up. I have 10 quarts of chicken chili in the pantry now. Definitely a labor of love but so worth it. Thanks chef Billy.
Sometimes we've gotta use those rotisserie chickens to save time. I do the same with gumbo.
I used this recipe and your technique as the basis for a batch of white chicken chili that I made for a party. People really liked the flavor. I had leftover turkey bones from Thanksgiving that I used for the broth. I also added a little white wine to deglaze and I threw in some salsa verde toward the end but I pretty much stuck with the ingredients that you used and the technique. Thank you for sharing your love of food and your culinary skills online!
Yep, this looks, "drop the spoon" good!! Yum!! 👍👍
This looks amazing! I’ve been on the hunt for a good chicken chili recipe. I have a feeling I found what I was looking for. Thanks for sharing.
The white bean chicken chili in St. Louis is called the
“Lewis and Clark“ chili
it’s legendary . Thanks for reminding me, it’s a must make.
I love dishes like this because it lasts for several meals. This one looks so yummy.
I appreciate you showing the process of making the stock, thanks for the video
Thx for sharing! I'm using this for my Helloween potluck dish❤
14:07 I made this in my own way… meaning I lacked some I gradients but it definitely was like chilli. I put a few bits of corn in at the end because I didn’t have corn chips and garnished with a light grating of lemon zest because that was all I had to give it a fresh bright finish. Husband and I both loved it. Also all I had for beans was a can of black beans. 🤭
Great job on making it work for you!
awesome white chicken CHILI recipe, I will def be making this! yum❤
Wow....this is packed with flavors!!! Thank you chef 🙏
Fantastic recipe thank you
Thank you so much for sharing this recipe!
That looks absolutely top-notch. Thank you, Chef!
I've got my whole chicken in my stock pot now my man! You look fantastic and have lost some serious weight since St. Louis.
Adding it to the list !!! Nice change from regular style chilli . I think I may add some canned tomatillos to mine
This looks delicious. Going to make it.
❤ I have to try it this way ❤
Looks really good 👍
Thanks Chef, this looks amazing. I was turned onto white chicken chili with a recipe on the back of a can of Bush's beans. Your technique to sautee and blend all the veg into a sauce looks amazing. Def. gonna give it a whirl (pun intended).
Looks amazing brother. Can't wait to try my hand at this. I'm in the phillipines so the first problem is always sourcing the proper ingredients or substitutes. Haha. God bless. Great video. Complete information. 😊
Love your vids! Thanks!
This looks fantastic! Thank you for sharing. I almost wish it was fall so I could make it right now! Almost. LOL.
I love watching this videos... you always learn a lot and hes just so pleasant to listen to and to watch... overall, what a greatly produced channel this is.
Like all your other videos/recipes this looks amazing, and I can't wait to try. I know you said don't worry about it... but I do not have "scraps" of veggies to throw in the stock but want the flavor and am willing to buy some veggies for it. What do you recommend? Thanks for your time.
Chef Parisi, when you save those onion peels and rough bits, do you scrub them well before saving for stock? Most of the bagged onions I buy have black powdery looking areas. Your discards look fresh. I've never seen onion peels that look healthy. I cut all that stuff off with the skin and rinse the onion
My, my! Look at that heavenly goodness.
Thank you ❤❤❤
I agree 💯 % !! As usual, I'll have to try your recipe. I know I won't be disappointed. 🙂
Looks amazing! I will definitely be making this. Can you freeze it?
Had no idea this existed, and I'm happy to learn it does
It didn’t…now it does. You know, if a tree falls in the forest and there is noone there…you know the rest 😊
I agree!!! 💯
We make ours with mayocoba beans. They are the best for chicken chili.
Looks incredible... and I did see that there was one itsy-bitsy, teensy tablespoon of coriander.. but no fresh chopped cilantro on the top? 😱 I kept thinking... Oooooh no, please don't tell me Chef Billy is in the 25% (or whatever it is) of cilantro haters? 😩
I have a similar recipes but throw in tomatillos, deglaze with tequila and add a bit of Sauternes and lime. Good stuff.
I feed the left over chicken skin and bones plus the stock leftovers to my chickens 🤣. Thx B for the recipe
This will be a future classic video.
si if you dont have time to make the broth how much store bought broth does one need.
@Chef Billy Parisi - We are almost always taught to season the dish "as you go". Why do you instruct seasoning this dish at the end instead?
For soups, I adjust at the end. Would hate to get to a point with all the components and different cooking times to get to the end and have something over salted. In addition, as food cooks down it concentrates and if things have been salted along the way, you’re going to have a salt lick as the finished product. I’m also not looking to draw out moisture from vegetables as I caramelize.
@@ChefBillyParisi Makes sense. Thanks!
I like
Recently I have the chance to try Ogbono soup with plantain and cassava Fufu and it tastes delicious. But it's quite hard to find recipes on TH-cam that has detailed ingredients quantity like the one from Western countries. Could you take a look and try it? I think it would be awesome
Chili verde is a classic northern New Mexican cuisine.
Yum
Bro so good recipe
I've been on the hunt for while for a white chicken chili recipe that I feel really amps up the flavor. There are many recipes out there that I think may turn out bland. This is the recipe ive been looking for Billy. Really looking forward to making this. Thank you!
Um... NO. However, this looks really good. 👍
Seems like the leftover skin and bones from the chicken could potentially go into the freezer "future stock" bag if the chicken wasn't simmered for more than a couple hours. There's probably still a lot of nutrients in that stuff if not simmered too long.
They call that a remoulage. It’s a second wash.
There isn't a simple answer to where white chicken chili originated. However, here's some information about its origins:
French origins: The first prototype of white chicken chili came from a chef in Los Angeles.
Inspired by Lewis & Clark's restaurant: The recipe for white chicken chili may have been inspired by Lewis & Clark's restaurant in St. Charles, Missouri.
Invented in the West: White chicken chili was invented in the West, not the south.
A popular Southwestern dish: White chicken chili is a popular Southwestern dish because it relies on beans and chilies, which are typical Southwest ingredients.
First white chili surfaced in the late 1980s: The first white chili surfaced out West in the late 1980s.
Some say that chili has roots in the American West, particularly the State of Texas. An old legend holds that immigrants from the Canary Islands brought a recipe for chili with them when they settled San Antonio in the early 1700s.
Love all your stuff, but find it very odd that no salt was used in the entire process until the very end as a to taste option. I mean, not as familiar with stocks but I assume some salts in the chicken were dissolved into the stock during boiling. Still, Nosrat taught us that if you salt earlier in the process you end up having to use less salt than at the end. Why not add a little when the spices were added or to the stock while boiling? I just can’t help but feel like it’ll come out bland for a lot of people.
For soups, I adjust at the end. Would hate to get to a point with all the components and different cooking times to get to the end and have something over salted. In addition, as food cooks down it concentrates and if things have been salted along the way, you’re going to have a salt lick as the finished product. I’m also not looking to draw out moisture from vegetables as I caramelize.
Chili verde doesn’t have any dairy , thickness also comes from the addition of potatoes.
Ol' Faithful
Looks amazing! But... a whole chicken and a gallon of water in a "2 quart stock pot"???
I don’t recall, did I say a 2 qt stock pot? I’m pretty sure it’s an 8 qt.
I would still add butter but less salt.
chicken skin is the best part of the bird just chop it in there as well hehe
You never pour off the bean liquids just put the beans in the pot and cook them, they don't take that long to cook
I take the skin and bones and make another stock. Renders out the skin all the way and extracts all the flavor left over
This is known as a remoulage; a second wash.
for the origin, if you would of added coconut milk instead of cream I think we could call this a curry !!
Add salt to brine the beans. Trust me!
Yo...
I've been lookin for more white people food .... i kid i kid 😂
nah
Dude, we really dont like the hat here. Also, this a very basic green chicken chili lmao
No, no , no! Bean soup with chicken is good but it isn't chili! That's like calling the Ford ev Mach e a mustang!😡
You are incorrect.
Say white chicken chili is better than normal chili makes no sense. It's apples and oranges - they're both great, but they are different animals.
I'm sorry my guy. You're a talented cook. That is no doubt. But telling people to rinse your chicken not okay. Can we just talk about spreading salmonella and making people sick. No mention of rinsing and sterilizing your sick after that or anything. Instead of rinsing juices off your chicken, you could just buy an air chilled chicken instead of water cooled and then you avoid this problem. Please educate others along with yourself.
I make a whole chicken weekly for my pup and always rinse - never once have we been sick. The slime in the bag seems way worse to cook into food.
Cleaning up after yourself is a given.
I didn’t tell anyone to rinse anything, I chose to do it, and said as such. Why on earth would I show cleaning my sink on a recipe video? That is a complete waste of a viewers time, and video retention rates would prove that. In several instances in other videos I talk about cleaning cutting boards after raw meat is on it, but I don’t show it. I’ve never had food poisoning from anything I’ve cooked, ever. This is a pretty nitpicky post.
Chicken wash is old school that's all. Today people are scared of every little germ and over analyze stuff.
@@me2u705 it may be a given but in a place where influencers have the power to inform people we should do so thoroughly and as correctly as possible.
HERE IS THE ANSWER: IT'S JUST SOUP. Good ingredients, a good stock like you made, season as you like, enjoy. Ain't no secret sauce.
That’s fine. Then it’s delicious soup chili. Whatever? What’s wrong with delicious vs a true crappie “true chili “ with no bean thick.
Exactly.......where I come from that is chicken soup. The first reason is because its chicken and the main reason it isnt chili is because it has beans in it. Ain't no beans in chili............
Just add less broth. This is a nice change though. I’m a true chili lover, Texas , Cincinnati etc . Check out “ Chasens Chili “ famous old days Los Angeles glamour days restaurant. I promise it won’t disappoint. It has a great story.
You lost me when you added beans...... not chili sorry.
Does too
@@marceladrian8634 Does too, what?
Don’t be negative. The world is a lot bigger then no bean Texas chili.
@@clsieczka The word you needed to use is THAN! Then and than are not interchangeable.
@@pakviroti3616 I’m born American, so my English is bad. I stand corrected.
SORRY, but white chicken chili is NOT chili. It's white chicken stew or soup or something. But, it is definitely NOT CHILI!
Sorry bro, but it is a form of chili. Definitely is chili.
@@Jimmy-Legs No dude, it isn't.
@@pakviroti3616 Look up the definition of chili bro. It is definitely chili.
chili
[ chil-ee ]
noun,plural chil·ies.
Sometimes chil·e . a hearty stew that is also used as a topping condiment on other dishes and has varied recipes and ingredients, with or without meat, ultimately derived from the Mexican-style chili con carne.
Gotcha bro.
@@Jimmy-Legs I don't GAF about any definition. I'm a Texan and white chicken stew isn't legitimate chili. So, take your definition and insert it into your fundament.
@@pakviroti3616 LOL, you’re hilarious bro. I figured you’re from TexAzz.