Mild Texan White Chicken Chili
Source of Recipe
the web
Recipe Introduction
Yield: 60 people
6 oz per person
List of Ingredients
9 pounds of chicken tender meat
1-pound of All Purpose flour
5 oz chili oil
5 each fresh jalapenos (diced and seeds removed)
1 4oz can of green chilies (diced and juiced reserved)
5 oz cumin
1 gallon of chicken stock
4 quarts of Heavy cream
1 3 pound block cream cheese
5 each habanero (seeds removed and diced fine)
3 each diced white onion
1 stalk of celery washed and diced medium
4 each green peppers washed and diced
1 tablespoon of cayenne
3 each poblano peppers washed and diced
1 bunch of cilantro washed and dried the chopped fine
**2 pounds butter use for roux
**2 pounds flour use for roux premake ahead of time
Salt to taste
Japanese basil
5 oz liquid smoke
2 pounds parsnips peeled and medium diced
10 oz tequila
Recipe
Place a large roundel pot on the stove on medium heat. Then pat the tender dry and flour well, dust the extra flour off. Set aside. Place the chili oil in the pot and let it begin to smoke. Place the floured tenders into the chili oil, let brown on both sides. Remove when brown and set aside. In the same pot add the jalapenos, green chilis, habanero, white onion, celery, green peppers, poblano peppers, parsnips and cook for 15 minutes on low heat. Then deglaze with the 10 oz of tequila and cook off the alcohol. After the alcohol has cooked off add the liquid smoke, cumin, cream cheese, cilantro, basil, cayenne, and then Next add the chicken stock and heavy cream and bring to a boil and tighten with a roux that was in the ingredients.
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