Pollo Con Habichuelas Blancas Y Salsa Tomatillo Recipe

Name: Pollo Con Habichuelas Blancas Y Salsa Tomatillo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bacon slices; 1 tablespoon olive oil; 1 pound boneless, skinless chicken thighs, cut into 1 inch dice; 2 cups medilum diced yellow onions; 1 teaspoon kosher salt; 2 tablespoons ground cumin; 2 tablespoons minced chipotle chili in adobo; 2 15 ounce cans small white beans (habichuelas); 2 cups low sodium chicken stock; 2 7 ounce cans salsa verde; 2 oven-dried corn tortillas ground in a spice mill to a fine powder; freshly ground pepper

Servings: persons

2 bacon slices
1 tablespoon olive oil
1 pound boneless, skinless chicken thighs, cut into 1 inch dice
2 cups medilum diced yellow onions
1 teaspoon kosher salt
2 tablespoons ground cumin
2 tablespoons minced chipotle chili in adobo
2 15 ounce cans small white beans (habichuelas)
2 cups low sodium chicken stock
2 7 ounce cans salsa verde
2 oven-dried corn tortillas ground in a spice mill to a fine powder
freshly ground pepper

1
In a large Dutch oven on medium heat cook the bacon until crispy and renders its fat. Reserve the bacon for another use. Reduce the heat to the lowest possible temperature and add the olive oil and the garlic. Let the garlic steep for 15 minutes; stirring occasionally. Adjust the heat to medium high and immediately add the chicken. Saute the chicken until evenly cooked but not browned. Add the onions and salt stirring to combine. Cover and cook on medium heat stirring occasionally until the onions become translucent around 6 minutes.
2
Stirring constantly add the cumin and cook for a minute then add the chipotle pepper continuing to stir for another minute. Mix in the beans with their liquid and add the chicken stock and salsa. Adjust the heat to high, bring to a boil then reduce to a simmer. Add the ground tortillas and simmer for 20 minutes until thickened. Grind some pepper over it. Either serve immediately or refrigerate and eat the next day.
3
Serve with coarsely chopped cilantro, crumbled cotija cheese or make simple pickled onions by dicing a medium onion, adding the juice of a lime and a large pinch of kosher salt. Stir and let sit at room temp for about 15-20 minutes.

891

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 bacon slices, 1 tablespoon olive oil, 1 pound boneless, skinless chicken thighs, cut into 1 inch dice, 2 cups medilum diced yellow onions, and more.

Yes, Pollo Con Habichuelas Blancas Y Salsa Tomatillo falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pollo Con Habichuelas Blancas Y Salsa Tomatillo

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