Creamy Chicken Chili

My husband wanted to make corn bread and asked what we should have with it. I suggested chicken chili and then said I knew he wouldn’t really approve. Chili for him is a tomato-based dish and chicken chili, at least in my mind and creation, is not. So I’ll compromise and put the chili in quotes. Or you can call this a creamy chicken stew if you like.

I use chicken thighs in this dish because they are very forgiving if you over shoot the recommended 175°F temperature. Since they get cooked through, and then added back as shredded chicken, we can use the extra insurance.

Creamy Chicken Chili
Servings: 6-8
Prep time: 20 minutes
Total time: 1 hour


  • 2 poblano peppers
  • 2 Serrano peppers
  • ~4 lbs. bone-in chicken thighs (about 8), skin removed
  • 2 Tbsp. vegetable oil, divided
  • 1 lg. green bell pepper, 1/4″ dice
  • 1 lg. Spanish (red) onion, 1/4″ dice
  • 2 cloves garlic, roughly chopped
  • 3 Tbsp. chili powder
  • 2 cups unsalted chicken broth
  • 1×14.5 oz. can white beans, such as Great Northern, drained
  • 4 oz. room temperature cream cheese, cut into 8 cubes
  • kosher salt and freshly ground black pepper
  • Optional: sour cream, cheddar cheese, avocado, radishes


  1. Char the outside of the poblano and Serrano peppers, either by placing over a gas burner or under the broiler in the oven, until well blackened on all sides. Place in a bowl, cover with plastic wrap and set aside for 5 minutes.
  2. Trim excess fat from the skinned chicken thighs. Sprinkle generously with kosher slat and black pepper.
  3. Heat 1 tablespoon of the oil in a 5 quart Dutch oven over medium high heat until just shimmering. Add thighs to the pan, placing what would be the skin side down first. Do not crowd the pan, rather work in batches (it took me 2 batches). Cook ~4 minutes on each side then transfer to plate while you brown the second batch.
  4. Pull the Dutch oven off the heat and look at how much fat is left. Add or drain so that you have about 2 tablespoons of fat. Return to medium heat for about 30 seconds then add the onions and bell pepper. Sprinkle with a generous pinch of salt and pepper. Stir to distribute and coat with oil. Cook for about 5 minutes until the onion is translucent.
  5. While the onions/peppers cook slip the charred skin from the poblanos and Serranos. A paper towel can help in this. Try to avoid running under water, it washes off some of the flavor along with the charred skin. Remove the seeds from the peppers. Roughly chop the Serranos to match the garlic. Cut the poblanos into 1/4″ squares.
  6. Push the onions/peppers to the side of the pan and add the garlic, Serranos and poblanos. Cook until the garlic is fragrant, 30 seconds to a minute.
  7. Add the chili powder and stir until it coats the vegetables. Stir in the chicken broth. Nestle the thighs into the Dutch oven, submerging them as best you can. Cover and cook over medium-low heat for 15 minutes.
  8. Grab the largest thigh with tongs and check the temperature with an instant read thermometer. If the result is less then 175°F return the thigh to the pot, partially cover and cook another 5 minutes. Test again until the thighs are all at least 175°F.
  9. Transfer cooked chicken to a plate. Add the beans to the pot along with the cubes of cream cheese. Stir to help the cream cheese melt. Reduce the temperature to low.
  10. Using 2 forks pull the chicken from the bones and shred it as best you can. Return the chicken to the pot as you complete each thigh. Stir everything together and serve.

You may want to lower the temperature under the Dutch oven to medium-low before browning the second batch of thighs to avoid burning the fond in the bottom of the pan.

The leftovers, if any, could be used to make an interesting creamy chicken enchilada sort of dish.

Apricot & Oat Squares

I found this recipe in an old issue (Jan/Feb 2003) of Saveur magazine. I made it this past weekend to bring to an event and it was very well received. I suppose a pound of butter will do that. 🙂

Apricot & Oat Squares

Prep time: 30 minutes
Bake time: 50 minutes plus cooling


  • 2 cups dried apricots, coarsely chopped
  • 1 lb. (4 sticks) unsalted butter, cut into 1/4 tablespoon cubes
  • 4 cups flour
  • 3 1/2 cups rolled oats
  • 2 cups light brown sugar
  • 4 teaspoons baking soda
  • 1/2 teaspoon salt


  1. Put apricots into a medium saucepan and cover with 1″ of water. Bring to a rolling boil. Remove pot from heat and set aside until apricots are swollen and soft; about 5 minutes. Drain well and set aside.
  2. Preheat oven to 350F. Grease a 13″x9″ glass baking dish with butter or a baking spray.
  3. Mix the flour, oats, sugar, baking soda and salt together in a large bowl. Work the butter into the flour mixture until it resembles a coarse meal. I found it easiest to work in batches, adding about a third of butter to the flour and mixing that in with my hands by pinching the flour together with the butter cubes. Then I added another third and again working it in with my hands. Add the final third and work it again. I then put the bowl into the fridge for 5 or 10 minutes to let the butter firm up. Finally I used a pastry blender on the mixture for 3-5 minutes to make sure all the butter was blended in. You want to end up with something that is rough and crumbly, not a smooth dough.
  4. Put 1/2 the flour/butter mixture into the bottom of the 13″x9″ pan and press it down with your hands or the bottom of a measuring cup. Scatter the apricots in an even layer on top of the flour mixture. Spread the remaining flour/butter mixture over the apricots and again press down. The flour/butter mixture doesn’t need to be packed densely, just enough so it stays together.
  5. Bake until golden brown, about 50 minutes. Set on a rack to cool. Try to avoid consuming the entire pan in one sitting.