How to make it

  • The night before, place the chicken into a large zip top bag, add the thyme and enough olive oil to coat everything. Add salt and pepper to taste. Refrigerate overnight.
  • Day of service, dice the onion, celery and carrot and sweat the mixture in a heavy pan or dutch oven until transluscent.
  • Add the beans, chipotle and the hot sauce and stir to coat everything.
  • Cover the beans with chicken stock and simmer until tender.
  • Remove the chicken thighs from the refrigerator at least one hour before cooking to allow the meat to come to room temperature.
  • On a medium hot grill, cook the thighs until the meat is tender.
  • Remove the skin and return it to the grill until it is super crunchy.
  • Pull the meat from the thighs and add it to the bean mixture once the beans are tender.
  • Serve with "cracklins: (the crispy skin) crumbled on top, some chopped onion and more hot sauce.

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Reviews & Comments 3

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  • zena824 11 years ago
    Love white chicken chili....
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  • lunasea 11 years ago
    This sounds wonderful - and I really like that you're using chicken thighs here. So much flavor in the dark meat. Great post - thanks...can't wait to try it.
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  • wynnebaer 11 years ago
    Sounds yummy...:)
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