Chili-White Bean Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound dried Great Northern white beans, rinsed, picked over.
Place beans in heavy large pot. Add enough water to cover by at least 3 inches and soak overnight. Then drain off water.
2 pounds boneless chicken breasts or thighs
1 Tbs. olive oil
1 medium onion, chopped
4 garlic cloves, minced
2-4 oz cans chopped mild green chilies
2 tsp ground cumin
1 1/2 tsp dried oregano
1/4 tsp ground cloves (I used cinnamon)
1/4 tsp cayenne pepper
6 cups chicken stock
3 cups grated Monterrey Jack Cheese (about 12 oz)
Sour cream, Salsa, Fresh cilantro – chopped
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Directions: |
Directions: Place chicken in heavy large saucepan. Add cold water to cover and bring to simmer, add 1 – 2 tsp salt. Cook until tender, about 15 minutes. Drain (keeping stock if you wish to use with the recipe). Cool and cut into cubes. (instead I browned raw cubed chicken with the onions and cooked with beans in next step.)
Drain beans. Heat oil in same pot over med-high heat. Add onions and saute until translucent, about 10 minutes. Add garlic, chilies, cumin, oregano, cloves and cayenne. Saute for 2 minutes. Add beans and stock and bring to boil. Reduce heat and simmer until beans are very tender, stirring occasionally, about 2 hours.
Add chicken and 1 cup cheese to chili and stir until cheese melts. Season to taste with salt and pepper. Ladle chili into bowls. Serve with remaining cheese sour cream and cilantro. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:One pot meal |
Personal
Notes: |
Personal
Notes: This is very yummy, but do allow time for soaking and then cooking dried beans.
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This recipe for Chili-White Bean Chicken is from