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| Eneiman's Texas White Chili |
1 pound White beans -- dried
1 1/2 quarts Chicken stock
1 1/2 medium Onions -- chopped
2 Garlic cloves -- chopped
1 teaspoon Salt
1 tablespoon Vegetable oil
4 ounces Green chiles -- diced
2 teaspoons Ground cumin
2 teaspoons Dried oregano -- crushed
2 teaspoons Ground coriander
1 pinch Ground cloves
1 pinch Cayenne
4 Boneless skinless chicken breasts
1/2 cup Monterey jack cheese -- grated
4 Green onions -- thinly sliced
In a large kettle, combine beans, stock, 1/2 the onions,
garlic
and salt; bring to a boil. Reduce heat; cover and simmer 1
1/2 hours or
until beans are very tender, adding more chicken stock as
needed. Heat
oil in skillet. Add remaining chopped onions and cook about 5
minutes,
until tender and clear. Add chilies, cumin, oregano,
coriander, cloves
and cayenne; mix thoroughly. Cook 2 minutes more. Add skillet
mixture to
bean mixture. Portion chicken into 4 servings. For each
serving, put
chicken in bottom of bowl, spoon chili over top and sprinkle
with grated
cheese and sliced green onion.
Makes 4 servings
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