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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