PIQUANT COCONUT CHILI VERDE
"I love fusion cooking and loved white chili the first time I tasted it! Using Chinese methods, I velveted the chicken prior to cooking, resulting in succulent meat. My chili combines creamy coconut milk, zesty ginger, fragrant coriander and savory miso with fiery and tangy Mexican Salsa Verde. Optional extra jalapenos ensure that this chili has the right kick! Black Box Sauvignon Blanc, with its crisp sweetness, hints of tropical fruit, and vibrant acidity, provides a delightful contrast to my savory, umami-packed chili, harmoniously balancing its tartness and heat."
Ingredients
| Ingredient | Quantity |
|---|---|
| 85-15 % ground chicken | 1 lbs, 2 CUPS, 1 tbsp, 3 tbsp, 1 cup, 1 tbsp, 1 tbsp, 1 tbsp, 10.5 oz, 13.5 oz, 1 tbsp, 1 tbsp, 1, 15 oz, 1/2 cup |
| BLACK BOX SAUVIGNON BLANC, divided | |
| cornstarch | |
| olive oil | |
| chopped white onions | |
| grated ginger | |
| grated garlic cloves | |
| ground coriander | |
| medium or mild Salsa Verde | |
| organic coconut milk | |
| white miso or to taste | |
| Thai sweet chili sauce | |
| jalapeno pepper, seeded, cut | |
| organic cannellini beans, rinsed | |
| GARNISH: chopped cilantro and red bell pepper |
Directions
- Mix ground chicken with 2 tbsp BLACK BOX SAUVIGNON BLANC and cornstarch. Set aside 10 minutes.
- Heat oil in a Dutch oven. Stir in onions, cook until wilted.
- Stir in ginger and garlic for 1 minute.
- Add chicken and brown slightly.
- Add remaining Sauvignon Blanc, and all other ingredients except for beans and garnish.
- Simmer, covered for 30-40 minutes. Stir occasionally. Add more wine if chili gets too thick.
- Add drained beans, simmer 10 minutes, and adjust chili to taste.
- Garnish with chopped cilantro and red bell pepper.