White Chicken Chili Straight Out of a Magazine | Cookin' Somethin' w/ Matty Matheson

THIS WHITE CHICKEN CHILI IS FOR YOU TRISHIE!!! IT’S NOT ACTUALLY YOURS IT’S FROM ME TO YOU TO ALL OF YOU IT’S SO GOOD YOU’D PUT IT ON THE COVER OF A MAGAZINE FOR SURE AND BRING IT TO A POT LUCK AND WIN FRIENDS FOREVER! GET YOUR MATHESON CAST IRON PAN HERE: https://bit.ly/47qOLY3 Join this channel to get access to perks:    / @mattymatheson   INGREDIENTS CHILI INGREDIENTS 1 (4 pound) whole chicken 6 tablespoons vegetable oil, divided 1 large yellow Spanish onion, chopped 1 jalapeño pepper, seeded and minced 1 poblano, chopped 2 celery stalks, chopped 4 garlic cloves, minced 2 tablespoons ground cumin 1 TB Chili powder 1 TB Paprika 1 TB Mexican oregano ½ head cabbage, sliced 3 boxes chicken stock 1 15 ounce can white kidney beans Kosher salt and black pepper FOR SERVING Fresh cilantro Avocado Cabbage Radish Limes COOKING METHOD: 1. Make sofrito in a blender and add to a large stock pot. 2. Add olive oil and fry sofrito until soft and fragrant. 3. Brown the chicken thighs and legs on all sides in a cast-iron pan. 4. Then add chicken stock, chicken legs, thighs, and spices and bring to a simmer. Cook for 30-40 minutes, or until chicken is fully cooked. 5. Brown the pieces of chicken breast in a cast-iron pan and add to the soup. 6. Once cool, shred the chicken and add back to the pot, along with the beans. Bring to a simmer and cook for 5-10 minutes to allow the flavors to marry. 7. Ladle soup into bowls and top with avocado, thinly sliced cabbage, radish and limes.