Ingredients
- 1 lb. boneless, skinless chicken thighs
- 1/4 cup oil + more for drizzling
- Salt and fresh ground White Pepper
- 3 celery stalks, medium dice {1 c.}
- 2 cans Great Northern beans
- 1 yellow bell pepper, medium dice {1 c.}
- 4 cups chicken stock, warmed
- 1 medium onion, medium dice {2 c.}
- 2 {4oz} cans chopped green chiles
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon minced fresh rosemary
- 2 T. masa harina mixed in 1/4 c. water {to thicken}
- 1/2-1 teaspoon cayenne
- Sour cream, for garnish
- 2 green tomatoes, large dice {2 c.}
Preparation
Step 1
Preheat oven to 350°F.
Drizzle chicken with some oil, season with salt and pepper and put on a baking sheet. Roast until the internal temperature registers 165°F on a meat thermometer, 15-20 minutes. Set aside until cool enough to handle, then cut into large dice.
Meanwhile, add ¼ cup oil to a large Dutch oven and heat over med-heat. When hot, add celery, onions and bell peppers and sauté until tender, 4-5 minutes. Add flour mixture, stir to coat the vegetables and cook until the flour starts to brown, 3 minutes. Whisk in the warm chicken stock, stirring until combined. Add beans, chiles, garlic powder, cumin, rosemary
and green tomatoes and bring to a simmer, cooking until the mixture starts to thicken, 15-20 minutes.
Add diced chicken and cayenne and season with salt and pepper. Cover and cook another 10 minutes to warm through. Serve garnished with sour cream.