YIELD: 4 to 6 servings | PREP TIME: 10 minutes | STOVETOP: about 1 hour 30 minutes | PRESSURE COOKER: about 1 hour
• 1 whole chicken (about 3 pounds (1361 g))
• 2 teaspoons (10 ml) ancho chili powder, divided
• 1 teaspoon (5 ml) garlic powder
• 2 teaspoons (10 ml) salt, divided
• 1 small jicama, unpeeled
• 2 poblano peppers
• 1 tablespoon (15 ml) avocado oil
• 1 medium onion, cut into small dice
• 1 jalapeño pepper, minced
• 4 cloves garlic, minced
• 2 teaspoons (10 ml) ground coriander
• 2 teaspoons (10 ml) ground cumin
• 1 teaspoon (5 ml) smoked paprika
• 2 teaspoons (10 ml) cassava flour
• 1 quart Chicken Broth
• 1 cup (240 ml) Cashew Cream
• ¼ cup chopped fresh cilantro
FOR SERVING:
• Diced avocado
• Lime wedges
• Sliced green onions
1. Cook the chicken: Preheat the oven to 425°F (220°C). Season the chicken with 1 teaspoon (5 ml) of the chili powder, the garlic powder, and 1 teaspoon (5 ml) of the salt. Place the chicken and jicama (whole and unpeeled) in a baking dish and roast for 60 to 75 minutes, until the internal temperature of the chicken reaches 165°F (74°C). The jicama should be soft. When the jicama is cool enough to handle, peel it and cut it into small dice.
2. When the chicken is cool enough to handle, remove the meat from the bones, shred the meat, and discard the skin. Save the bones for making broth.
3. Make the sauce: Place the poblano peppers directly over a gas flame, turning occasionally, until blackened on all sides. Alternatively, if you don’t have a gas stove, you can broil the peppers for about 5 minutes per side, until blackened. Transfer the peppers to a metal or glass bowl and cover with plastic wrap. When they’re cool enough to handle, rub off the skins, remove the stem and seeds, and cut the peppers into small dice.
4. Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring occasionally, for 8 to 10 minutes, until golden brown and softened.
5. Add the jicama, diced poblano peppers, jalapeño pepper, garlic, coriander, cumin, paprika, remaining teaspoon of chili powder, remaining teaspoon of salt, and cassava flour. Cook for another minute to toast the spices, then pour in the broth. Bring to a simmer and cover. Turn the heat down to medium-low and cook for 10 minutes, or until the jicama is very soft. (The cooking time will depend on how soft the jicama was after the initial roasting process.)
6. Once the jicama is soft, stir in the shredded chicken and cook the chili for another 2 to 3 minutes, until the chicken is heated through. Stir in the cashew cream and cilantro and cook for another 2 minutes.
7. Serve with diced avocado, lime wedges, and green onions.
Pressure Cooker Instructions: To cook the chicken and jicama in an electric pressure cooker, peel the jicama and slice it in half. Place 1 cup (240 ml) of water in the insert of the pressure cooker, then set the rack in the pressure cooker. Season the chicken with 1 teaspoon (5 ml) of the chili powder, the garlic powder, and 1 teaspoon (5 ml) of the salt. Arrange the chicken and jicama on the rack of the pressure cooker. Secure the lid and cook on high pressure for 30 minutes. Allow the pressure to release naturally for 10 minutes before opening the lid. When the jicama is cool enough to handle, cut it into a small dice. Continue with Step 2.
Nut-Free Modification: Use coconut milk or flax milk instead of cashew cream.
White chicken chili roasts a whole chicken and a jicama side by side before everything becomes a creamy, gently spiced pot. Fire-charred poblanos and toasted coriander and cumin build the flavor, while cashew cream stirred in at the end gives the chili its signature richness. Lime and avocado on top keep each bowl fresh.
Pro Tips
Roast the jicama right alongside the chicken, whole and unpeeled. It softens in the chicken's drippings and becomes the chili's hearty potato-like element.
Char the poblano peppers over a gas flame or under the broiler until blackened on all sides, then steam and peel them — the char is essential to the chili's smoky flavor.
Toast the spices with the vegetables for a full minute before the broth goes in. This wakes up the coriander and cumin far more than adding them to liquid would.
Stir in the cashew cream only at the very end and keep the chili below a boil to preserve its smooth, creamy body.
Frequently Asked Questions
What does jicama do in white chicken chili?
It stands in for traditional white beans, adding starchy body and a mild sweetness that soaks up the spiced broth beautifully.
Is this white chicken chili nut-free adaptable?
Yes — swap the cashew cream for coconut milk or flax milk as the recipe notes suggest, and the chili stays creamy.
Can I use leftover roast chicken instead?
Absolutely — shred about 3 cups of cooked chicken, roast or boil the jicama separately, and stir the chicken in to heat through at the end.
How long does this chili keep in the fridge?
About 4 days, and it reheats gently on the stove. Add the lime, avocado, and green onions fresh at serving.
When the chicken is cool enough to handle, remove the meat from the bones, shred the meat, and discard the skin. Save the bones for making broth.
Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring occasionally, for 8 to 10 minutes, until golden brown and softened.
Add the jicama, diced poblano peppers, jalapeño pepper, garlic, coriander, cumin, paprika, remaining teaspoon of chili powder, remaining teaspoon of salt, and cassava flour. Cook for another minute to toast the spices, then pour in the broth. Bring to a simmer and cover. Turn the heat down to medium-low and cook for 10 minutes, or until the jicama is very soft. (The cooking time will depend on how soft the jicama was after the initial roasting process.)
Once the jicama is soft, stir in the shredded chicken and cook the chili for another 2 to 3 minutes, until the chicken is heated through. Stir in the cashew cream and cilantro and cook for another 2 minutes.
Serve with diced avocado, lime wedges, and green onions.
Method
Diced avocado
Sliced green onions
Cook the chicken: Preheat the oven to 425°F. Season the chicken with 1 teaspoon of the chili powder, the garlic powder, and 1 teaspoon of the salt. Place the chicken and jicama (whole and unpeeled) in a baking dish and roast for 60 to 75 minutes, until the internal temperature of the chicken reaches 165°F. The jicama should be soft. When the jicama is cool enough to handle, peel it and cut it into small dice.
Make the sauce: Place the poblano peppers directly over a gas flame, turning occasionally, until blackened on all sides. Alternatively, if you don’t have a gas stove, you can broil the peppers for about 5 minutes per side, until blackened. Transfer the peppers to a metal or glass bowl and cover with plastic wrap. When they’re cool enough to handle, rub off the skins, remove the stem and seeds, and cut the peppers into small dice.
Ingredients 2 medium avocados, pitted and peeled (approx. 10 oz (283g)) 2 tbsp. fresh lime juice (1 oz (28g)) 1 tsp. lime zest (0.1 oz (3g)) 1 clove garlic, peeled and minced (0.1 oz (3g)) 0.25 cups (60 ml) red onion, peeled and diced (1.5 oz (42g)) 0.25 cups (60 ml)...
Ingredients As a chef, I always recommend measuring your ingredients carefully to ensure the perfect balance of acidity and richness in this Cucumber & Avocado Salad. Yields: 16 Servings Total Time: 22 Minutes Prep Time: 10 Minutes Cook Time: 0 Minutes 0.25 cups...
Ingredients 2 medium avocados, pitted and peeled (approx. 10 oz (283g)) 2 tbsp. fresh lime juice (1 oz (28g)) 1 tsp. lime zest (0.1 oz (3g)) 1 clove garlic, peeled and minced (0.1 oz (3g)) 0.25 cups (60 ml) red onion, peeled and diced (1.5 oz (42g)) 0.25 cups (60 ml)...
Ingredients As a chef, I always recommend measuring your ingredients carefully to ensure the perfect balance of acidity and richness in this Cucumber & Avocado Salad. Yields: 16 Servings Total Time: 22 Minutes Prep Time: 10 Minutes Cook Time: 0 Minutes 0.25 cups...
