Spicy White Chicken Chili (with Homemade Soft Pretzels)

Servings: 6

For the Spicy White Chicken Chili:

• 2 tbsp. Olive Oil
• 2 lbs. Chicken Thighs, boneless and skinless
• 1 tsp. Salt
• 1 tsp. Black Pepper
• 1 Yellow Onion, chopped
• 3/4 cup Shishito Peppers, or substitute with 2 Poblanos, chopped
• 3 Garlic Cloves, minced
• 15-oz can White Beans, drained
• 4 cups Chicken Broth
• 1/2 cup Buffalo Sauce, homemade or store-bought
• 1/3 cup Heavy Cream
• 1/2 cup Shredded Cheddar
• 1/4 cup Fresh Cilantro, chopped
• 1 1/2 tsp. Smoked Paprika
• 1 tsp. Chili Powder

For the Soft Pretzels:

• 1 tbsp. Active Dry Yeast
• 1 tbsp. Light Brown Sugar
• 1 ½ cups Warm Water
• 5 cups All Purpose Flour
• 1 tsp. Fine Sea Salt
• ¼ cup Baking Soda
• 1 liter Water
• Pretzel Salt or Coarse Sea Salt

For the Spicy White Chicken Chili:

1. Add the olive oil to a large soup pot over medium high heat. Heat up for 1 minute.
2. Season the chicken thighs with the salt and black pepper on both sides.
3. Sear the seasoned chicken thighs in the hot olive oil for 3-4 minutes on each side, until browned.
4. Add the chopped onion, peppers, and garlic. Sauce together for 2-3 minutes, until onions are tender.
5. Remove the chicken to chop into tiny pieces. Add back to the soup pot.
6. Add the drained white beans, buffalo sauce, seasonings, and chopped cilantro. Stir well.
7. Add the chicken broth, heavy creamy, and shredded cheddar. Stir until the cheese is melted.
8. Simmer for 5-10 minutes to help all the flavors meld together.
9. Enjoy warm with sour cream and chopped scallions!

For the Soft Pretzels:

1. In the bowl of a stand mixer, combine the warm water, yeast, and brown sugar. Mix just to combine then let sit for 5-10 minutes to activate the yeast.
2. Once activated, add 4 cups flour and salt. Using the knead attachment, mix on low speed until the flour has absorbed the water.
3. Increase speed to medium to knead for 4-5 minutes, until the dough pulls away from the sides of the bowl. If the dough is too sticky, add the remaining 1 cup of flour.
4. Add the dough to a clean surface to separate into 8 equal parts. Cover with a tea towel or plastic wrap to rest 30 minutes in a warm environment.
5. Roll out each dough ball into a 24” long rope, then shape into a “U”, cross the arms over each other, then twist around once more before pinching the ends into the round bottom to create the iconic pretzel shape.
6. Repeat with remaining dough balls, then place on a large sheet pan lined with parchment paper.
7. Cover the shaped pretzels with a tea towel or plastic wrap to rise in a warm environment for 30 minutes to 1 hour, until doubled in size.
8. Preheat oven to 400F.
9. In a large pot over medium high heat, bring the water and baking soda mixture to a boil.
10. Add the risen pretzels into the water mixture for 30 seconds on each side, then gently place back on the pan.
11. Sprinkle with pretzel or coarse sea salt.
12. Bake 12-15 minutes, until golden brown on top.