| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Vegetables, Dairy |
|
Chili, Jim |
10 |
Servings |
INGREDIENTS
| 1 |
lb |
Great northern beans, dried |
| 1 1/2 |
qt |
Chicken stock |
| 1/2 |
ts |
Minced garlic |
| 2 |
|
Medium onions,chopped |
| 1 |
tb |
Vegetable oil |
| 8 |
oz |
Mild green chiles, chopped |
| 2 |
ts |
Ground cumin |
| 1 1/2 |
ts |
Dried oregano |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Cayenne pepper |
| 4 |
c |
Cooked diced chicken |
| 3 |
c |
Monterey jack cheese, shred |
|
|
Salsa |
|
|
Sour cream |
INSTRUCTIONS
Pick through beans, removing bad beans and stones. Soak overnight for
faster cooking. Drain & rinse; rinse again. Add chicken broth, garlic and
only one half of the onions to the beans and cook until tender. Add more
water if needed. When beans are about done, saute remaining onions, chiles
and spices. Add this and diced chicken to the pot. Simmer 1 hour longer.
Serve in individual bowls topped with jack cheese, salsa and sour cream.
Tip: For moist chicken, flatten chicken, put in skillet, cover with water
and bring to a boil. When the water reaches boiling point, turn off heat
and cover. Allow to sit 20 - 25 minutes. The chicken is poached and remains
very moist. You can also use chicken broth instead of water to intensify
the chicken flavor.
Source: O'Malia's Cooking School - "Soup's On" by Joanne Harked Typos by
Jim Kirk - captain@iquest.net
Posted to MM-Recipes Digest V4 #288 by Jim Kirk <captain@iquest.net> on Nov
04, 1997
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