Mississippi Chicken Chili | Food Wishes

Hello, this is Chef John from foodwishes.com with Mississippi chicken chili. That's right, we're making chicken like they make beef pot roast in Mississippi. And then we'll use that to make an amazing chili just like they don't make it in Texas since we're adding beans. And this really did come out amazingly well and could not be any easier. And to get started, we will dust off our slow cooker. And we will transfer in some boneless, skinless chicken thighs. And while you theoretically could use breast for this, you really, really shouldn't. All right, the flavor and texture is going to be so much better if you go with the thigh. And once that's been transferred in, we will sprinkle over the two ingredients that make Mississippi pot ro so famously delicious, which would be one packet of au gravy mix, followed by one package of powdered ranch dressing mix. And by the way, pro tip, do not read the ingredient list on either package. Okay, this is like similar advice to telling people who love sausage, do not visit a sausage factory. So, we'll just sprinkle that over an ignorant bliss. And then, because we're turning this into a chili, we'll also sprinkle over a nice big rounded tablespoon of chili powder, as well as a couple cans of white kidney beans, also known as canalini beans. And while white beans are a classic choice with chicken chili, of course, you can use any other bean you want. I mean, you are after all the Dwight shroo of exactly which musical fruit, but no matter what you use, we will drizzle the top with about a half a cup of our pepperchini pepper brine, which comes free with the peppers. And then we'll follow that with a can of fire roasted diced tomatoes. Again, since we're doing a chili, okay, if you're doing classic Mississippi chicken, the tomatoes, beans, and chili powder would be left out. And then to finish this up, we'll transfer over our pepperonchini peppers, which are usually whole in the pot roast recipe, but for this chicken chili version, I thought the slice would be better. And then last but not least, we'll cut up an entire stick of unsalted butter. And we'll distribute that evenly over the top. And believe it or not, that's it. We'll go ahead and place on the lid and make sure it's tightly sealed. And then you can do this on the low setting for a long time, but I prefer to go on the high mode for about 3 to four hours, which gets us to the same place, only much quicker. And that place we want to get to is where the chicken is very tender and just about ready to fall apart. So, we'll go ahead and test that with a fork. And once our chicken's done, we can grab a couple forks and we can shred this right in the croc. But I'm actually going to fish this out with some tongs since I want to do a more user friendly version. Okay. If you shred these whole thighs, you're going to get pieces of chicken longer than your spoon, which could potentially cause some chin burns. So, what I'm going to do once it's in a bowl is take a pair of scissors and I'm actually going to scissor the chicken into like one or two inch pieces. Oh, yeah. I got this idea from watching an old South Park rerun a few weeks ago. And by doing this in the bowl with scissors, we're not going to mess up a cutting board trying to do it with a knife while the juices are running all over. So, personally, I find this method much easier. And that's it. We'll transfer our chicken back in and stir everything together. And at this point, we could just turn it off or just switch it to the warm mode. But before we serve it, we have to give it a taste for seasoning and add some more salt or some more spice or whatever we think it needs. But I thought mine was perfectly seasoned. And once it is, we can grab a ladle and serve up, which we could do in a cup or a bowl as is, just plain chili. But since I was testing a new recipe for something called swamp rice, I decided to pair it with that. So, I ladled some up and then I garnished with a pinch of pepperonchini as well as a little squirt of hot sauce, followed by a final touch of some freshly chopped green onions. And that's it. What I'm calling Mississippi chicken chili was ready to enjoy. And that, my friends, really was an incredibly delicious chili. And like the Mississippi pot roast features a very intense level of savoriness. But don't worry, the chicken does not taste like beef. The flavors from the AU mix. Just made the chicken taste like really, really good roasted chicken. And yes, that swamp rice was perfect with this, which is no surprise. Plus, since the rice is made with jalapeno and herbs and spinach and green onions, I think it worked even better than plain rice would have. But no matter what you serve this chili honor with, the method could not be easier or the results more delicious. Which is why I really do hope you give this a try soon. So, please follow the links below for the ingredient amounts, a printable written recipe, and much more info as usual. and is always enjoy.