Inspired by all the various versions of White Chicken Chili, I change things up with some classic Cajun seasoning instead of the standard Cumin and Oregano. Thickening is done with a flour rue and mashed beans. This recipe is quick and easy, perfect for the Dutch oven and cooking outdoors! Equipment - 12-inch Dutch oven, approximately 20 charcoal briquettes.
Ingredients
1½ pounds skinless boneless chicken breast, cubed
1 tbsp olive oil
2 tbsp cajun seasoning
1 pat of butter
1 large onion, diced
2 stalks celery, diced
3 cloves garlic, minced
1 tbsp flour (optional)
1 tsp black pepper ( optional - white pepper)
1 can diced green chilies
3 cans white cannellini beans, drained, (optional - reserve ½ can beans to thicken chili)
32 oz chicken stock
Toppings
diced green onions
shredded cheese
parsley
tortilla chips
Instructions
Pre-heat Dutch oven with coals on bottom.
Add olive oil
When the oil is hot add chicken.
Cook till chicken starts browning, do not overcook.
Add cajun seasoning and stir well to coat chicken.
Remove chicken, set aside, and reserve any liquid left in Dutch oven.