Post by JJ Judkins on Mar 4, 2010 0:21:51 GMT -6
* Exported from MasterCook *
Chicken And White Bean Chili by John Ash
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : 2Try
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried small white beans such as cannellini or navy
5 cups chicken stock
1 1/4 pounds boneless skinless chicken thighs -- cut into 1/2-inch cubes
Kosher or sea salt and freshly ground pepper
4 tablespoons olive oil
1 cup diced onion
2 tablespoons chopped garlic
2 medium fresh poblano chiles -- chopped (about 2 1/2 cups)
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon red pepper flakes
2 cups chopped fresh tomatillos
1/3 cup chopped fresh cilantro
This is my wine country Super Bowl Sunday favorite. I often serve this with some finely sliced raw green cabbage, sliced radishes, chopped avocados, lime wedges, corn chips, and grated Pepper-Jack cheese on the side for guests to add as they please.
1. Rinse the beans well, put in a large bowl, cover with cool water by at least 3 inches, and soak overnight. Alternatively, use the quick-soak method. Drain the beans, put in a large pot with the chicken stock, and bring to a boil over high heat. Reduce the heat and simmer, partially covered, until the beans are tender, anywhere from 30 minutes to an hour or more depending on the bean used. Check to make sure the beans are covered with stock while cooking. Add more stock or water if needed.
2. Season the chicken with salt and pepper. In a large saute pan, heat the olive oil over medium-high heat and quickly brown the chicken on all sides. Set aside. Add the onion, garlic, and chiles to the pan and saute for 5 minutes or until the vegetables are lightly colored. Add the cumin, oregano, cinnamon, and pepper flakes and saute for a minute or two longer. Add the chicken, onion mixture, and tomatillos to the beans. If there are any browned bits in the saute pan, deglaze with a little white wine or water, scrape the bottom, and add to the pot.
3. Bring the chili to a simmer, cover, and cook until the chicken is cooked through, 8 to 10 minutes.
4. Season to taste with salt, pepper, and additional pepper flakes, if using. Stir in the cilantro just before serving.
formatted by KitPatH 2010-02
Source:
"From the Earth to the Table: John Ash's Wine Country Cuisine By John Ash."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 119 Calories; 10g Fat (76.5% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1793mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Chicken And White Bean Chili by John Ash
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : 2Try
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried small white beans such as cannellini or navy
5 cups chicken stock
1 1/4 pounds boneless skinless chicken thighs -- cut into 1/2-inch cubes
Kosher or sea salt and freshly ground pepper
4 tablespoons olive oil
1 cup diced onion
2 tablespoons chopped garlic
2 medium fresh poblano chiles -- chopped (about 2 1/2 cups)
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon red pepper flakes
2 cups chopped fresh tomatillos
1/3 cup chopped fresh cilantro
This is my wine country Super Bowl Sunday favorite. I often serve this with some finely sliced raw green cabbage, sliced radishes, chopped avocados, lime wedges, corn chips, and grated Pepper-Jack cheese on the side for guests to add as they please.
1. Rinse the beans well, put in a large bowl, cover with cool water by at least 3 inches, and soak overnight. Alternatively, use the quick-soak method. Drain the beans, put in a large pot with the chicken stock, and bring to a boil over high heat. Reduce the heat and simmer, partially covered, until the beans are tender, anywhere from 30 minutes to an hour or more depending on the bean used. Check to make sure the beans are covered with stock while cooking. Add more stock or water if needed.
2. Season the chicken with salt and pepper. In a large saute pan, heat the olive oil over medium-high heat and quickly brown the chicken on all sides. Set aside. Add the onion, garlic, and chiles to the pan and saute for 5 minutes or until the vegetables are lightly colored. Add the cumin, oregano, cinnamon, and pepper flakes and saute for a minute or two longer. Add the chicken, onion mixture, and tomatillos to the beans. If there are any browned bits in the saute pan, deglaze with a little white wine or water, scrape the bottom, and add to the pot.
3. Bring the chili to a simmer, cover, and cook until the chicken is cooked through, 8 to 10 minutes.
4. Season to taste with salt, pepper, and additional pepper flakes, if using. Stir in the cilantro just before serving.
formatted by KitPatH 2010-02
Source:
"From the Earth to the Table: John Ash's Wine Country Cuisine By John Ash."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 119 Calories; 10g Fat (76.5% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1793mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0