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Pulled Chicken with White Bean Puree DAPHNE OZ

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A delicious way to sneak in some healthy ingredients!

1 can white cannelini beans (rinsed and drained, 14.5 ounces)
2 1/2 cups Michael’s leftover Tortilla Soup Braised Chicken braising liquid (divided)
1 lime (zested and juiced)
leftover chicken (pulled apart into large pieces or bogs)
1 cucumber (diced, for garnish)
4 radishes (sliced, for garnish)
1 lime (zest and wedges, for garnish)
1 jalapeno (sliced, for garnish)
2 scallions (sliced, for garnish)

For the White Bean Puree: Using a mesh strainer, strain 1 cup of the braising liquid into a medium saucepan over medium-high heat. Once the braising liquid is hot, add the cannellini beans to warm through. Remove from the heat. Add the zest and juice of a lime. Using an immersion blender, puree until smooth. Season with salt and pepper if necessary, the liquid may be seasoned enough, taste the puree before seasoning.
To Reheat the Chicken: Using the same mesh strainer and saucepan, strain the remaining the braising liquid into the saucepan over medium heat. Add the pulled chicken to reheat gently.
To Serve: Add the white bean puree to a shallow bowl, spoon the chicken on top. Garnish with cucumber, radish, lime juice and zest, jalapeno, and scallions.
Tip: Pureed beans are perfect to use to thicken soups and sauces. Whisk the beans into a soup or sauce and allow to simmer until thickened.

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