| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Tex-Mex |
Main dish, Poultry, Tex-mex, Vegetables |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Great Northern beans |
|
|
Canned |
| 2 |
|
ounds Chicken breast, skin bone 1 tablespoon Olive |
INSTRUCTIONS
oil 40 milliliters Garlic -- minced 2 medium Onions -- chopped 2
teaspoons Ground cumin 1/8 teaspoon Ground cloves 1/4 teaspoon Cayenne
pepper 1 teaspoon Ground oregano 2 cans Mild green chilies;
chopped -- 4oz each 4 cups Chicken stock or broth 20
ounces Monterey Jack ~- grated x Sour cream x Canned jalapenos;
chopped Place chicken in large sauce pan. Add cold water to cover and
bring to simmer. Cook until tender, approximately 15 to 20 minutes.
Remove from saucepan and dice into 1/2" cubes. Using the same pan
discard water and heat oil over medium heat. Add onions until
translucent. Stir in garlic, chilies, cumin, cayenne pepper, oregano
and cloves. Saute for 2 to 3 minutes. Add chicken, beans, stock and 12
oz cheese; let simmer for 15 minutes. Laddle into large bowls and top
with 1 oz chese. Serve with a side of sour cream and chopped jalapeno
peppers. Recipe By : From File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”