The depth of flavor achieved with such a small amount of time on the stovetop was surprising. This recipe is outstanding because, first and foremost, it tastes great! But it also comes together super fast and calls for some basic ingredients that don’t cost an arm and a leg. Plus, it’s a one-pot meal which makes for a faster cleanup!
Skinless, boneless chicken breasts (you can use chicken thighs if you like)Cannellini beans (Great Northern Beans will work as well)Chopped green chilies
But if you can do the smallest of prep work before cooking, it’s as easy as dumping in the ingredients. Dice the chicken into 1/2 inch pieces. Discard any fatty pieces and set them aside. Dice one medium onion and 1/2 a jalapeno. Remove the seeds and veins of the jalapeno to reduce the heat. If you like the heat, leave it in. Set aside. Finely chop the garlic and set it aside. If you like, place all your spices in a ramekin and set them aside. Heat one tablespoon of oil over medium heat in a large saucepan or dutch oven. Once heated, add the diced chicken, onion, and jalapeno to the pan. Cook until the chicken is done and the juices run clear, about 10 -12 minutes. Keep the temperature around medium to avoid burning. Add garlic and stir it in when you feel the chicken is nearly done. Continue to cook for approximately two minutes or until the garlic becomes fragrant. Increase the heat to a boil, then reduce to a simmer. Continue to cook uncovered for 30 minutes. Serve in bowls with your favorite toppings. Chopped cilantro, some crushed tortilla chips, and some sliced jalapeno and/or avocado go very well. The flavors are all on point, and the creaminess is wonderfully different than the standard tomato-based chilis.
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