Sorry this picture is in the leftover version… I was so friggin' excited to sit down and eat this, that I completely forgot to snap a real picture. The only reason there ARE any leftovers, is… well… after a long weekend, my hubby and I promised each other huge sundaes from Culvers so I passed on seconds. Please understand my priorities. One of my twins has been on a hunger strike lately, but ended up eating his entire bowl. This recipe is SO a winner.
Got this recipe from a cooking class I took with Kim Kennedy (now Kim Schmitter as of yesterday afternoon!!). It’s a simple white chicken chili recipe you can get the un-altered version online here
- Start with 1 or 1.5 lbs chicken breast, cut into bite-sized pieces. Chop up an onion, and add it to a large pot, medium, with 1 Tbs oil and a spoonful of minced garlic. Cook stirring frequently for about 4 min.
- While the chicken is cooking, put 1.5 cups chicken broth in a 2-cup measuring cup, and then add the following ingredients: 1 4oz can green chilis, 1 tsp ground cumin, 1/2 tsp oregano and a handful of fresh chopped cilantro. After the 4 min from step 1 is finished, add the broth mixture to the pot. Right when you add it, use it to get any yummy "gunk" from the sides and bottom of the pan re-mixed in. This is awesome flavor that you don't want to leave behind. Bring to a boil and then drop heat to simmer for about 15 min
- Rinse 2 cans of white kidney beans (cannellini) and add to mixture. Continue to heat on a low boil for another 10 minutes or until the chili is thick enough. If after 10 minutes the juice still looks like broth, you need to kick up the heat.
- Serve with shredded cheese and some chopped green onion, and a Spotted Cow beer from New Glarus Brewing company.
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