Wednesday, December 3, 2014

White Chicken Chili


A new recipe!   Just for you.



White Chicken Chili

1 ½ cups dried navy beans
1 large onion, chopped
3 cloves garlic
olive oil
6 cups chicken broth (from boiling the whole chicken)
1 whole chicken
1 4oz can chopped green chilies
1 tsp salt
1 ¼ ground cumin
¾ tsp dried oregano leaves
¼ tsp cayenne pepper
1/8  tsp ground cloves
Monterrey Jack cheese

For beans:
Cover dried navy beans with about 3 inches of water, bring to a boil, remove from heat and let stand 1 hour.  OR soak them overnight.  Drain off water

For chicken:
Bring 4-6 quarts of water to a boil.  Add whole chicken with some salt. 
(You can also add 1 or two carrots and stalks of celery for some extra flavor.  The water should just about cover the chicken so remove some it there is too much after adding the chicken). 
Cook at a low boil for an about an hour or when the meat is separating a bit from the bones.  Remove chicken and let cool.  Take all of the meat off of the chicken and set aside.   SAVE the broth for the recipe!

Saute onion and garlic in the olive oil.  Add the chicken broth and soaked beans.  Cook about 2 hours-till beans are tender.  Then add the chicken, green chilies, salt and spices. 

Cook about 20-30 minutes.  Top with cheese! 


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