We used Katie’s Best chicken—air-chilled birds that are raised without antibiotics.
Katie’s Best is a family-owned and operated business that works almost exclusively with small Amish farms in southern Indiana. The chickens are raised on spacious farms and have free access to the outdoors. The birds are never given antibiotics and are fed an all-vegetable diet of locally sourced Non-GMO Project Verified corn and soybeans.
What You’ll Need:
1 Roasted Whole Chicken
2 tablespoons olive oil
1 yellow onion, chopped
7 cloves garlic, chopped
1 green bell pepper, chopped
2 15.5-ounce cans great Northern beans, rinsed and drained
1 32-ounce container chicken broth
1 4-ounce can chopped green chiles
1 fresh jalapeño, chopped with seeds removed
1 teaspoon salt
1 teaspoon ground white pepper
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon cayenne pepper
What to Do:
Preheat oven to 375°F. Place chicken in a roasting pan and drizzle with olive oil and season generously inside and out with salt and pepper. Roast uncovered 1 hour and 15 minutes, to a minimum internal temperature of 165°F. Let cool and shred meat into chunks and set aside.
Heat olive oil in a large saucepan or pot over medium heat. Cook onion, bell pepper, and garlic until onion begins to sweat.
Mix in shredded chicken, beans, chicken broth, green chiles, salt, cumin, white pepper, chili powder, and cayenne. Bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.