White hat chilie
7 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Veg. Oil |
| 1 | Med. Onion, Chopped | |
| 2 | cloves | Garlic, crushed |
| 2 | teaspoons | Ground Cumin* |
| 3 | Chicken Breasts, skinned, deboned, and cut into 1\" chunks** | |
| 1 | can | Great Northern Beans (15-20 oz.) drained*** |
| 1 | can | Garbanzo Beans, drained (15-19 oz.) |
| 1 | can | Whole Kernel Corn, drained (17 oz.) |
| 1 | can | Chopped Mild Green Chilies 4 ox. ea.)**** |
| 1 | can | Chicken broth or soup (10-3/4 oz) |
| Hot pepper sauce to taste | ||
Directions
Preheat oven to 350 Deg. Heat vegetable oil in a small skillet on medium heat. Saute onion, garlic, and cumin in heated oil just until onion is soft. Combine onion mixture with chicken, beans, corn, chilies, and broth in a 2-½ qt. casserole and bake, stirring occasionally, for about 1-½ hours or until chicken is tender and cooked. Before serving, stir in hot sauce to taste. Serve over cooked rice.
Options: use ¼ cup picante instead of chilies, or prepare a packaged soup mix to substitute for caned soup.
From the "Mr.Food" television program * The original recipe called for ½ tsp of cumin. Ridiculous! I never used that little cumin in anything in my life!
** It called for 2 chicken breasts -- I used 3 (they were thawed out... had to use them... besides, they were small.
*** It specified "White Pinto Beans" or Cannellini (White Kidney Beans) a Sunday morning run to two grocery stored here in America's Outback revealed -- they ain't got such an animal. So I used a can of Great Northern's -- only other time I have used G/Ns has been in ham 'n beans and then it was the dry beans.
Never bought a "can" of 'em before.
**** Initially I only used 1 cn of peppers. It called for two.
Will probably need to heat it up a bit more later. (Yes, here in the Outback the variety of peppers (either fresh or dried) is extremely limited. posted with trepidation by Bud Cloyd From: Bud Cloyd ~--
Submitted By DALE SHIPP On 11-16-94