| 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”