| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Asian |
Chili, Main dish, Chicken |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
Cooking oil spray (pam) |
| 1 |
cn |
Chicken broth (13oz) |
| 1 |
tb |
Olive oil |
| 1 |
cn |
Chopped green chile peppers |
| 1 |
lb |
Chicken breast; skinned |
|
|
Not drained; boned, diced |
| 1/2 |
c |
Shallots; chopped |
| 1/2 |
ts |
Coriander seeds; crushed |
| 3 |
|
Cloves garlic; minced |
| 1/4 |
ts |
Ground cumin |
| 1 |
cn |
Tomatillas (18oz); drained |
| 2 |
cn |
Cannellini beans; drained |
|
|
And coursley chopped |
| 3 |
tb |
Fresh squeezed lime juice |
| 1 |
cn |
Ro*tel tomatoes; chopped but |
| 1/4 |
ts |
Black pepper; not drained |
INSTRUCTIONS
Spray a large skillet with Pam, add Olive Oil and heat on medium high until
hot. Add diced Chicken and saute for 3 minutes or until done. Remove
Chicken from pan and set aside. Add Shallots and Garlic to the pan and
saute until tender. Stir in Tomatillas, Ro*tel Tomatoes, Chicken Broth,
Chile Peppers, and Spices. Bring to a boil, reduce and simmer 20 minutes.
Add Chicken and, Beans, cook for 5 minutes, stir in Lime Juice and Pepper,
heat and serve up into Chili Bowls topped with Cheese. Or place all
ingredients, except Cheese, in a Crockpot and cook for 8 hours. Don't
forget the Tortilla Chips, Sour Cream, Avocado Dip and Mexican Beer. Good
Eating.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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