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Recipe: White Chili With Chicken
Similar Categories: White, Chili, Chicken
2 cups white beans, picked over and soaked overnight
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1/2 teaspoon cayenne powder
1/2 teaspoon garlic powder
1 tablespoon flour
3 chicken half-breasts, cut into 1/2-inch cubes
2 tablespoons vegetable oil
1 onion, chopped
1 stalk celery, chopped
2 cups chicken stock
4 Anaheim chilies, roasted, peeled and chopped, or 4-ounce can chopped green
chilies
About 1 teaspoon salt
1/4 cup fresh cilantro, chopped
Drain beans, put them in a large pot and barely cover with fresh water.
Bring to a boil, reduce heat and simmer. Mix spices, herbs, seasonings and
flour. Toss so the meat is evenly coated with spices; set aside.Heat 1
tablespoon of the oil in a skillet and saute onion and celery 6 minutes. Add
vegetables to the beans. Heat remaining tablespoon of oil in a
skillet and cook chicken, turning often, until all sides are lightly browned
Add chicken to beans with the chicken stock and chilies. Simmer
until the beans are tender, about 1 1/2 hours total, adding water or chicken
stock, if needed. Add salt to taste and adjust seasonings. Add cilantro just
before serving.
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1/2 teaspoon cayenne powder
1/2 teaspoon garlic powder
1 tablespoon flour
3 chicken half-breasts, cut into 1/2-inch cubes
2 tablespoons vegetable oil
1 onion, chopped
1 stalk celery, chopped
2 cups chicken stock
4 Anaheim chilies, roasted, peeled and chopped, or 4-ounce can chopped green
chilies
About 1 teaspoon salt
1/4 cup fresh cilantro, chopped
Drain beans, put them in a large pot and barely cover with fresh water.
Bring to a boil, reduce heat and simmer. Mix spices, herbs, seasonings and
flour. Toss so the meat is evenly coated with spices; set aside.Heat 1
tablespoon of the oil in a skillet and saute onion and celery 6 minutes. Add
vegetables to the beans. Heat remaining tablespoon of oil in a
skillet and cook chicken, turning often, until all sides are lightly browned
Add chicken to beans with the chicken stock and chilies. Simmer
until the beans are tender, about 1 1/2 hours total, adding water or chicken
stock, if needed. Add salt to taste and adjust seasonings. Add cilantro just
before serving.
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