KING'S PLATE COOKING
KINGSPLATECOOKING.COM/RECIPES
Smoked White Chicken Chili with Smoked Salsa Verde
This hearty white chicken chili features whole smoked chicken shredded into a rich bean stew, elevated by a homemade smoked salsa verde. Smoked low and slow, it brings deep barbecue flavor to a classic comforting soup.
COOK TEMP
275°F
COOK TIME
2 to 2.5 hours
Ingredients
1whole chicken (about 4 to 5 lbs, spatchcocked)
2 tablespoonsolive oil or yellow mustard (binder)
1/4 cupfavorite BBQ rub or a blend of smoked paprika, garlic powder, onion powder, salt, and black pepper
1.5 lbstomatillos (husked and rinsed)
1 mediumwhite or yellow onion (peeled and quartered)
3-4jalapeños (stemmed; seed them for less heat, keep them for more)
4 clovesgarlic (left in their skins)
1 tablespoonolive oil
Salt and black pepper to taste
3 cans (15 oz each)cannellini beans or great northern beans (rinsed and drained)
4 cupsfull-flavor chicken stock or bone broth
1 can (4 oz)diced green chilies
1 mediumyellow onion, finely diced
3 clovesgarlic, minced
1 tablespoonground cumin
1 tablespoondried oregano
1 teaspoonsmoked paprika
1 cupheavy cream (optional for creaminess, though the rich broth and beans carry plenty of body on their own)
Hot sauce to taste
Salt and freshly cracked black pepper to taste
2 cupsshredded Monterey Jack, white cheddar, or pepper Jack cheese
1 bunchfresh cilantro, chopped
1avocado, diced
Lime wedges
Sour cream or crema
Method
1
Prepare your smoker for cooking at 275°F using preferred fruitwood such as apple or pecan.
2
Pat the spatchcocked chicken completely dry with paper towels, then apply a thin layer of olive oil or mustard as a binder.
3
Season all sides generously with BBQ rub.
4
Place the chicken on the grates and smoke until internal temperature reaches 165°F in the breast and 175°F in the thigh.
Takes about 2 to 2.5 hours.
5
Remove chicken, tent loosely with foil, rest 15 minutes, then pull and shred all the meat.
6
Place husked tomatillos, quartered onion, jalapeños, and unpeeled garlic cloves onto a baking sheet or foil pan.
7
Drizzle vegetables with olive oil and toss to coat.
8
Smoke vegetables at 275°F alongside the chicken for about 1.5 hours until tender and charred.
9
Squeeze garlic out of skins, transfer all roasted vegetables to a blender, pulse to desired consistency, and season with salt and pepper.
10
Increase smoker temperature to 300°F or transition to stovetop over medium heat.
11
In a Dutch oven, sauté diced onion in oil for 5 minutes, then add garlic, cumin, oregano, and smoked paprika for 1 minute until fragrant.
12
Pour in the smoked salsa verde, chicken stock, drained beans, green chilies, and shredded chicken, stirring to combine.
13
Simmer uncovered in 300°F smoker or on stovetop over low heat for 45 to 60 minutes.
14
Stir chili occasionally, optionally mashing some beans or adding heavy cream in the last 15 minutes.
15
Taste and adjust seasoning with salt, pepper, and hot sauce.
16
Ladle hot chili into bowls.
17
Top with cheese, fresh cilantro, avocado, sour cream, and lime juice.
KPC ORIGINAL · KING'S PLATE