White bean chicken chili #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | large | Onion; chopped |
| 4 | Cloves (large) garlic; minced | |
| 1 | tablespoon | Ground cumin |
| 1 | teaspoon | Dried oregano |
| ½ | teaspoon | Dried crushed red pepper |
| 1 | pounds | Boneless; skinless chicken meat(it can be breasts or thighs); cut into bite-sized pieces |
| 2 | cans | (19-oz) white kidney or great northern beans |
| 1 | cup | Chicken broth |
| 2 | Jalapeno chillies; chopped | |
| ½ | cup | Whipping cream |
| Grated cheddar | ||
Directions
submitted by: KSalter@... (Katherine Salter, London, Ontario, Canada)
Heat oil in Dutch oven over medium heat. Add onion, garlic, cumin, oregano and red pepper. Saute 5 minutes. Push onion to one side. Season chicken with salt and pepper and add to pan. Saute chicken for about 5 minutes.
Drain beans and reserve ½ c. of liquid. Add beans, broth, chillies, cream and reserved bean liquid to chicken mixture. Simmer until chicken is tender and cooked through. I think this takes about 10 minutes. Season with salt and pepper to taste. Serve with grated cheddar as garnish. Serves 4 - 6.
DAVE <DAVIDG@...>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 15 APRIL 1996
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