Dizzy Pig Creamy White Chicken Chili

Directions

1. Over gas flame or directly in charcoal, char skin of poblano peppers (don’t burn the flesh, just blister the skin)
2. Place charred peppers in covered bowl to steam and cool.
3. Remove charred skin and seeds from peppers.
4. Season chicken thighs liberally on both sides with Dizzy Pig Fajita-ish.
5. Preheat pan (we prefer cast iron dutch oven) and add oil or ghee to hot pan.
6. Pan sear chicken until well browned on each side. They don’t need to be completely cooked, but thorough browning is important. We prefer the pan hot enough to brown in less than 5 minutes per side.
7. Remove chicken and cool until it can be handled.
8. Chop chicken and poblano peppers into bite sized pieces. Keep the pepper pieces larger so they hold up to the cook.
9. Add onion to pan and saute while scraping off brown bits from pan. This is where the flavor is!
10. When onion is translucent, add garlic and chopped poblanos, and cook 1-2 minutes more. Remove from pan and reserve.
11. Add butter to pan and melt. Whisk flour in slowly, stirring constantly to create a thick roux. Once bubbling and all flour is incorporated, slowly add warm half and half, stirring constantly.
12. If still very thick, begin adding chicken broth a little at a time being careful not to thin too much. Keep at a gentle simmer for 5-10 minutes as it thickens.
13. Add chicken, onions, garlic, and drained beans to pot.
14. Add 2 tsp Fajita-ish. Stir and bring to gentle simmer for 15-30 minutes. Thin with chicken broth to desired consistency.
15. Adjust seasoning to taste with Fajita-ish, and/or salt.
16. Garnish with cheese if desired, and serve!!