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White Chicken Chili w/ Smoked Chicken Quarter

post #1 of 8
Thread Starter 

So, I was looking for something different to do with my smoker this weekend (Can't waste the warm weather in New England).  I decided to smoke some chicken quarter for a white chicken chili that I frequently make.  I found this recipe while I was traveling through Kentucky and stopped at Claudia Sander's Dinner House in Shelbyville, Kentucky.  I had the white chicken chili there and was blown away.  I got lucky and found a recipe book in the gift shop on the way out and haven't looked back. 

 

So I let the chicken brine for about 2 hours in a mix of rock salt, cracked bay leaves, red pepper, and mixed pepper.  Before going in the smoker, I put a dry rub of the spices of the chili - cumin, white pepper, cayenne pepper, oregano, salt, black pepper, onion & garlic powders.

Chicken Chili 1-29-12.JPG

 

Smoked for 1 hour and 45 minutes using hickory.  I used a little apple cider vinegar in the water pan.

Smoker 02 1-29-12.JPG

 

 

I let them cool down and wrapped each individually in plastic wrap and sit in the refrigerator overnight.

Chicken Chili 02 1-29-12.JPG

 

 

This morning was time to prepare the chili.  I removed the skin and chicken from the bones. Nothing goes to waste, I boiled the bones for a chicken stock that I'm sure I'll use sooner rather than later.  I shredded the chicken and put aside.  While my onions and celery were sweating in the pot, I added some of the chicken skins that I cut very fine to add extra flavor. 

 

Here is the chili simmering for tonight. Just before serving, I'm going to add 2 cups of Monterey Jack cheese.  Adds thickness to the chili and just some rocking flavor.

Chicken Chili 03 1-29-12.JPG

 

Chicken Chili 04 1-29-12.JPG

 

Hope you guys enjoy the pictures.  I'll be sure to post some pics of the finished product.


Edited by Smokin Al Dente - 1/29/12 at 11:38am
post #2 of 8

Great start! I bet it's going to be good!!

post #3 of 8
Thread Starter 

After heating back up and adding a cup of Monterey Jack cheese.

Chicken Chili 05 1-29-12.JPG

 

Ready to go.  Even the pooch wanted in!

Chicken Chili 06 1-29-12.JPG

post #4 of 8

Great job on the white chili, it looks tasty drool.gif

 

I've got to give it a try soon

Thanks for sharing

post #5 of 8

Looks-Great.gif

post #6 of 8

Wow!  Never had a white chili,   looks delicious.   Are the Beans optional?  I bet when that cheese melts it just makes everything so nice and smooth.

post #7 of 8
Thread Starter 

You could certainly leave out the beans if you wanted.  To each his own.  The beans I use are White Northern Beans

post #8 of 8

Looks Good great jobthumb1%20copy.gif

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