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Ingredients
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1/2 cup
unsalted butter, divided
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1
large onion, chopped
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2
poblano peppers, cored, seeded, and chopped
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1 1/2 pounds
chicken breasts, cut into 1/2 inch pieces
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1/4 cup
all purpose flour
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2 cups
chicken broth
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2 cups
half and half
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1-2 teaspoons
Tobasco sauce
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1 1/2 teaspoons
chili powder
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1 teaspoon
ground cumin
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1 teaspoon
salt, plus more to taste
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1/2 teaspoon
freshly ground black pepper
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15 ounces
can of pinto beans, drained and rinsed
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1/2 cup
swiss cheese, grated
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1/2 cup
gruyere cheese, grated
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cilantro for garnish
Directions
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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.
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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.
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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.
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Stir in Tabasco sauce, chili powder, ground cumin, salt, and pepper. Add beans and chicken. Cook over low heat for 15 minutes, stirring occasionally.
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Stir in swiss and gruyere cheese. Taste and adjust seasonings. Serve with cilantro as garnish.
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