00:00Hello, this is Chef John from Foodwishes.com with Mississippi Chicken Chili.
00:08That's right, we're making chicken, like they make beef pot roast in Mississippi.
00:13And then we'll use that to make an amazing chili, just like they don't make it in Texas, since we're adding beans.
00:19And this really did come out amazingly well, and could not be any easier.
00:23And to get started, we will dust off our slow cooker, and we will transfer in some boneless, skinless chicken thighs.
00:31And while you theoretically could use breasts for this, you really, really shouldn't.
00:35Alright, the flavor and texture is going to be so much better if you go with the thigh.
00:39And once that's been transferred in, we will sprinkle over the two ingredients that make Mississippi pot roast so famously delicious,
00:46which would be one packet of Ajau gravy mix, followed by one package of powdered ranch dressing mix.
00:53And by the way, pro tip, do not read the ingredient list on either package.
00:58Okay, this is like similar advice to telling people who love sausage, do not visit a sausage factory.
01:04So we'll just sprinkle that over in ignorant bliss.
01:07And then because we're turning this into a chili, we'll also sprinkle over a nice big rounded tablespoon of chili powder,
01:13as well as a couple cans of white kidney beans, also known as cannellini beans.
01:18And while white beans are a classic choice with chicken chili, of course you can use any other bean you want.
01:24I mean, you are, after all, the Dwight Schrute of exactly which musical fruit.
01:28But no matter what you use, we will drizzle the top with about a half a cup of our pepperoncini pepper brine,
01:35which comes free with the peppers.
01:37And then we'll follow that with a can of fire-roasted diced tomatoes.
01:40Again, since we're doing a chili.
01:43Okay, if you're doing classic Mississippi chicken, the tomatoes, beans, and chili powder would be left out.
01:48And then to finish this up, we'll transfer over our pepperoncini peppers,
01:52which are usually whole in the pot roast recipe.
01:56But for this chicken chili version, I thought the slice would be better.
02:00And then last but not least, we'll cut up an entire stick of unsalted butter.
02:03And we'll distribute that evenly over the top.
02:07And believe it or not, that's it.
02:09We'll go ahead and place on the lid and make sure it's tightly sealed.
02:13And then you can do this on the low setting for a long time.
02:17But I prefer to go on the high mode for about three to four hours,
02:20which gets us to the same place, only much quicker.
02:24And that place we want to get to is where the chicken is very tender and just about ready to fall apart.
02:30So we'll go ahead and test that with a fork.
02:32And once our chicken's done, we can grab a couple forks and we can shred this right in the crock.
02:38But I'm actually going to fish this out with some tongs, since I want to do a more user-friendly version.
02:43Okay, if you shred these whole thighs, you're going to get pieces of chicken longer than your spoon,
02:48which could potentially cause some chin burns.
02:51So what I'm going to do once it's in a bowl is take a pair of scissors,
02:55and I'm actually going to scissor the chicken into like one or two inch pieces.
02:58Oh yeah, I got this idea from watching an old South Park rerun a few weeks ago.
03:04And by doing this in the bowl with scissors,
03:06we're not going to mess up a cutting board trying to do it with a knife while the juices are running all over.
03:11So personally, I find this method much easier.
03:14And that's it.
03:15We'll transfer our chicken back in and stir everything together.
03:18And at this point, we can just turn it off or just switch it to the warm mode.
03:24But 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.
03:31But I thought mine was perfectly seasoned.
03:34And 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.
03:41But since I was testing a new recipe for something called swamp rice, I decided to pair it with that.
03:49So I ladled some up, and then I garnished with a pinch of pepperoncini, as well as a little squirt of hot sauce,
03:57followed by a final touch of some freshly chopped green onions.
04:01And that's it.
04:02What I'm calling Mississippi Chicken Chili was ready to enjoy.
04:06And that, my friends, really was an incredibly delicious chili.
04:09And like the Mississippi pot roast, features a very intense level of savoriness.
04:15But don't worry, the chicken does not taste like beef.
04:19The flavors from the au jus mix just made the chicken taste like really, really good roasted chicken.
04:24And yes, that swamp rice was perfect with this.
04:27Which is no surprise.
04:29Plus, since the rice is made with jalapeno and herbs and spinach and green onions,
04:35I think it worked even better than plain rice would have.
04:37But no matter what you serve this chili honor with,
04:41the method could not be easier,
04:43or the results more delicious.
04:46Which is why I really do hope you give this a try soon.
04:49So please follow the links below for the ingredient amounts,
04:53a printable written recipe, and much more info as usual.
04:55And as always, enjoy!
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