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White Bean Chili with Caribbean Jerk Chicken Recipe

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This recipe for White Bean Chili with Caribbean Jerk Chicken, by , is from The Holston Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Richard Holston
Added: Sunday, October 19, 2008


8 slices bacon, cut into 1/4 inch strips
1 medium green pepper, small dice
1 medium red pepper, small dice
1 medium yellow onion, small dice
1 1/2 tsp ground cumin
1 tbsp. chili powder
1 tbsp. dried marjoram
1 tbsp. dried oregano
1 tbsp. garlic, chopped
2 tsp. kosher salt
1/2 tsp. cayenne pepper
1/2 tsp. fresh ground pepper
1 cup all purpose flour
6 cups Great Northern Beans {in can} drained
6 cups reduced sodium chicken broth
1 tsp. lemon juice
1 {28 oz. can} diced tomatoes, drained
6~8 oz. boneless skinless chicken breasts
1/2 tsp. Caribbean Jerk seasoning {in seasoning aisle}
1 tsp. olive oil
Garnish with sour cream or fresh cilantro

1. Heat a large saucepan on medium-high heat; add bacon & cook until crisp, stirring constantly about 3~4 minutes.
2. Stir in cumin, chili powder, marjoram, oregano & garlic, cook 1 minute.
3. Add salt, cayenne pepper, pepper & flour stir until well combined.
4. Add beans,broth, lemon juice & tomatoes bring to a simmer, let simmer about 20 minutes.
5. Add additional cayenne pepper to taste, if desired.
6. Season chicken breasts on both sides with jerk seasoning. Heat oil in large saute pan over medium-high heat; saute chicken to a deep brown color & cook through, or until a thermometer reads 165. Dice into 1/2 inch pieces.
7. Laddle into serving bowls & garnish with diced chicken, then sour cream & cilantro

Number Of Servings:
Number Of Servings:
10-12 servings




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