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This is an advanced recipe and will take 18+ hours to make. Don’t try to rush it or take shortcuts. The chicken is purple and it is a real crowd pleaser. It has won one chili cook off out of the one chili cook off I’ve entered it in. I’m sure it would win more if it had the chance.

Ingredients:

• 1 pound dried black beans
• 6 cups chicken broth
• 3 cloves fresh minced garlic
• 1 large yellow onion diced
• 2 tbsp olive oil
• 1/2 tbsp ground cumin
• 1/2 tbsp ground coriander
• 2 tbsp fresh cilantro
• 1 tbsp paprika
• 3 cans diced green chilies (4ox cans)
• 1 tbsp ground white pepper
• 1 large poblano pepper
• 2 large red jalapeno peppers
• 4 cups boneless chicken breast
• 3 cups shredded smoked gouda
• 1 1/2 cups sour cream
• juice from 1 lime
• 1 cup hard dry cider
• salt to taste
• 1 1/2 cups french roux (equal parts butter and flour)

Chicken Marinade:

• 1 1/2 cups hard dry cider
• 2 cloves fresh minced garlic
• 1 tsp ground chipotle pepper
• 1 tsp ground black pepper
• 1/2 cup olive oil

Trim the chicken breasts and place in a large resealable plastic bag. Add all the chicken marinade ingredients to the bag, mix, then squeeze the air out of the bag and refrigerate. Soak the black beans in cold water as instructed on the black bean packaging. Some packages suggest a warm or cold soak, do not use the warm soak instructions.

In the morning, fire up the grill or smoker to 220 degrees. Prep the jalapenos and the poblano pepper by cutting in half and removing the “guts”. If using a grill, place your pre soaked wood chips directly on top of the coals or heating element. Place the peppers and the marinated chicken in the grill. Baste the chicken every ten minutes for 30 minutes, flip, repeat. Remove from heat, cool both chicken and peppers, cube chicken.

In a large pot heat olive oil to medium high heat. Add onion and saute for 8 minutes, add garlic and continue to saute for 3 minutes. Stir in cumin, coriander, white pepper, black pepper and paprika and cook for 3 minutes. Deglaze with hard cider and lime juice. Add jalapenos (now chipotle peppers) and poblano (now an ancho pepper). Add cubed chicken and broth. bring to boil, reduce and keep on low heat for 90 minutes. Thicken with roux, stir in sour cream and cilantro. Serve with cilantro garnish and gouda on the side.