-
1
Preheat the oven to 400u00b0F.
-
2
Place the chicken breasts skin side up on a sheet tray. Sprinkle them heavily with kosher salt and place in the oven to roast. Cook the chicken until the chicken is cooked almost all the way through, about 25 minutes. Set aside to cool.
-
3
Meanwhile, in a large heavy pot, add the olive oil, and then the diced onions and sprinkle them with salt. Cook over medium heat for about 5 minutes, or until the onion is beginning to soften and turn translucent.
-
4
Add the garlic and jalapeno and continue to cook over medium heat. Make sure that the onions and garlic are not browning.
-
5
When the onions and garlic are soft, add the pearl onions. Let them cook with the other onions and garlic for another few minutes. Add the chicken broth and let it come to a simmer.
-
6
While the broth is heating, shred the chicken breasts. Discard skin, fat and bones, keeping the breast meat of the chicken. Using forks, shred the chicken into bite-sized chunks and set aside.
-
7
When the broth and onions are simmering, add the rinsed, drained white beans and the chicken chunks. Season the chili with the red pepper flakes, cumin, paprika, cinnamon and vinegar. Cover the pot and let the chili simmer for about 30 minutes.
-
8
Remove the lid and cook over a low heat for another 20 minutes. At this point, season the chili further with kosher salt, or, if desired, more crushed red pepper flakes.
-
9
Serve this chili hot with cilantro, shredded white cheddar, avocado and pico de gallo. I also like to eat this with tortilla chips.
