Chicken chili - country living
12 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Chickens (3 1/4 to 3 1/2 lb each) | |
| 8 | cups | Water |
| 2 | tablespoons | Vegetable oil |
| 3 | Large or 5 md onions, chopped (about 2 1/2 C) | |
| 2 | Jalapeno peppers, seeded and diced | |
| 4 | Cloves garlic, chopped | |
| ¼ | cup | Unsifted all-purpose flour |
| 1½ | teaspoon | Ground white pepper |
| Shredded lettuce, shredded Monterey Jack or Cheddar | ||
| 1½ | teaspoon | Ground cumin |
| 1 | teaspoon | Salt |
| 1 | can | (4-oz) diced green chilies, drained |
| 2 | 19-oz cans white kidney beans (cannellini), drained and rinsed (4 C) | |
| Fried Tortilla Bowls (recipe follows), plain flour tortillas, or tortilla chips (opt.) cheese, bottled tomato salsa (opt.) | ||
Directions
TOPPINGS
1. In 8-quart saucepot, heat chickens, their giblets, and water to boiling over high heat. Reduce heat to low, cover pot and simmer chickens 40 to 45 minutes or until fork-tender, turning chickens sev- eral times. Transfer chickens to a bowl to cool, discarding giblets.
Skim fat off broth and discard. Reserve 3 C broth. (Cool and freeze leftover broth for soup or other recipes.) 2. In 5-quart kettle, heat oil over me- dium-low heat. Add onions and saute until soft-about 10 minutes. Stir in jalapenos and garlic; saute 1 minute. Add flour, pepper, cumin, and salt; stir to combine mixture well.
3. Stir reserved 3 C broth and green chilies into onion mixture and heat to boiling, stirring constantly, until thickened. Remove mixture from heat. Meanwhile, bone and skin chickens. Cut chicken meat into ¼-inch chunks (about 6 C). Add chicken chunks and beans to thickened onion mixture. Cool, cover, and refrigerate chili, then reheat before the skating party. Or to serve chili immediately, reheat to boiling and simmer 5 minutes, stiffing gently.
4. For each serving, spoon about ⅔ C chili into a Fried Tortilla Bowl, if desired, and top with lettuce, cheese, and salsa. Or spoon chili into bowls and serve with warm tortillas or chips.
Fried Tortilla Bowls: In 4-quart saucepan, heat about 1½ quarts or 2 inches vegetable oil to 375'F on deep-fat thermometer. Drop a 7- to 8-inch flour tortilla into hot oil and immediately press center of tortilla with a metal ladle to form a bowl. Fry tortilla until golden- about 1 ½ to 2 minutes. Drain tortilla bowl upside down on paper towels. Repeat to fry as many as needed.
Nutritional information per ⅔ C serving without tortilla, chips, or toppings-protein: 17 grams; fat: 5 grams; carbohydrate: 12 grams; fiber: 5 grams; sodium: 381 milligrams; cholesterol: 42 milligrams; calories: 167.
Country Living/Feb/93 Scanned & fixed by DP & GG