1 1/2 pounds
chicken breasts, cut into 1/2 inch pieces
1/4 cup
all purpose flour
2 cups
chicken broth
2 cups
half and half
1-2 teaspoons
Tobasco sauce
1 1/2 teaspoons
chili powder
1 teaspoon
ground cumin
1 teaspoon
salt, plus more to taste
1/2 teaspoon
freshly ground black pepper
15 ounces
can of pinto beans, drained and rinsed
1/2 cup
swiss cheese, grated
1/2 cup
gruyere cheese, grated
cilantro for garnish
Directions
In a medium sized skillet, melt 2 tablespoons butter over medium-high heat. Add onions and poblanos and cook until they start to brown, about 8 minutes. Transfer vegetables to bowl.
Add chicken breast pieces to pan and cook until pieces start to brown, about 8 minutes. The chicken will finish cooking in the chili, so it doesn’t need to be cooked all the way through. Remove from heat.
In a large sauce pan, melt remaining 6 tablespoons butter over low heat. Add flour and whisk constantly until a roux forms, about 3 minutes. Stir in onions and peppers. Gradually add chicken broth and half and half, continuing to whisk. Bring mixture to a boil, reduce heat, and simmer for 5 minutes, until mixture thickens.
Stir in Tabasco sauce, chili powder, ground cumin, salt, and pepper. Add beans and chicken. Cook over low heat for 15 minutes, stirring occasionally.
Stir in swiss and gruyere cheese. Taste and adjust seasonings. Serve with cilantro as garnish.
This was super delicious! We cut the cream and added some jalapeno from our garden. But IMO, this recipe nailed it on the super silky roux. Will cook again!
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