| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables, Dairy | Chili, Low-fat, Chicken | 4 | Servings | |
INGREDIENTS
| 1 | lb | White beans; dried |
| 1 1/2 | qt | Chicken stock |
| 1 1/2 | md | Onions; chopped |
| 2 | Garlic cloves; chopped | |
| 1 | ts | Salt |
| 1 | tb | Vegetable oil |
| 4 | oz | Green chiles; diced |
| 2 | ts | Ground cumin |
| 2 | ts | Dried oregano; crushed |
| 2 | ts | Ground coriander |
| 1 | pn | Ground cloves |
| 1 | pn | Cayenne |
| 4 | Boneless skinless chicken br | |
| 1/2 | c | Monterey jack cheese; grated |
| 4 | Green onions; thinly sliced |
INSTRUCTIONS
CHUCK OZBURN HBWK07A 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. Posted on Prodigy by Chuck Ozburn From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: Never-ending fulfillment”