Ingredients: |
Ingredients: 2 c. dried Great Northern beans, rinsed & picked over
3 whole chicken breasts, skinned
2T olive oil
2 cups finely chopped onion
2 large cloves garlic, minced
2 (4-ounce) cans chopped green chiles
1 serrano or jalapeno chile, cored, seeded, & minced
2 teaspoons cumin
1 tablespoon minced fresh oregano, or 1 teaspoon dried
1/4 teaspoon ground cloves
1/4 teaspoon ground red pepper, (cayenne)
3 cups canned chicken broth
salt to taste
2 cups grated Monterey Jack cheese
Diced tomatoes, additional grated cheese, chopped scallions, and chopped cilantro for garnish
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Directions: |
Directions:Place the beans in a large heavy pot and cover with plenty of water. Soak for 1 hour. Meanwhile put chicken breasts in a large skillet; cover with 3-1/2 cups water. Bring to a boil, cover, and simmer 30 minutes. remove the chicken from the pan, reserving the liquid, and let cool. When the chicken is cool, remove the bones and shred the meat.
Drain the beans rinse and set aside. In the same pot, heat the oil over medium heat. Add the onion and cook, stirring, for 10 minutes. Add the garlic, chiles, cumin, oregano, cloves and cayenne and cook 2 more minutes. Add the beans, broth and reserved chicken cooking liquid. Bring to a boil, cover and simmer, stirring occasionally, until the beans are tender, about 2 hours. Add salt to taste and adjust seasoning.
Before serving, add shredded chicken and cheese. Stir until the cheese is melted and the chicken is heated through. Garnish, if desired, with diced tomatoes, grated cheese, chopped scallions, and chopped cilantro.
Roy can use more chicken broth rather than messing with the reserved chicken cooking water.
You could use rotisserie chicken too instead of cooking your own and just add more chicken broth rather than the 3-1/2 cups of chicken cooking liquid. |
This recipe for Chili Blanco is from