America's Test Kitchen From Cook's Illustrated · SEASON 8
White Chicken Chili Supper
Episode 12 · 2008-03-22
- Documentary
Episode overview
Chicken chili might sound like heresy—after all, isn’t chili supposed to be made with beef?—but this Southwestern dish is a light, bright alternative to tomato-rich beef chili. The key to chicken chili is finding the right cooking method so that the white beans become tender and the chicken doesn’t dry out and turn rubbery. Recipe: White Chicken Chili, Double-Corn Cornbread Equipment: Cast-Iron Skillets Taste test: Tortilla Chips
25 minutes
Season 8 episodes
1. Rainy Day BBQ Pork Chops2008-01-05
2. Lemon Layer Cake2008-01-12
3. Italian-American Classics2008-01-19
4. Cookie Jar Favorites2008-01-26
5. Kansas City BBQ2008-02-02
6. French Classics2008-02-09
7. Coffeehouse Treats2008-02-16
8. Asian Take-Out at Home2008-02-23
9. Holiday Beef Tenderloin Dinner2008-03-01
10. Pasta and Tomatoes, Reimagined2008-03-08
11. A New Way with Turkey2008-03-15
12. White Chicken Chili Supper2008-03-22
13. French Apple Tart2008-03-29
14. Chicken in a Skillet2008-04-05
15. Pizza Party2008-04-12
16. Old-Fashioned Breakfast Cakes2008-04-19
17. Bistro Steak Dinner2008-04-26
18. Lightening Up Chocolate Desserts2008-05-03
19. Fish on the Grill2008-05-10
20. Indian Favorites, Simplified2008-05-17
21. Grilled Cornish Game Hens2008-05-24
22. Easy Skillet Suppers2008-05-31
23. Four-Cheese Lasagna2008-06-07
24. Two Ways with Shrimp2008-06-14
25. Drive-In Specials2008-06-21
26. Favorite Slow Cooker Classics2008-06-28
