| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Chicken, Chili |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 |
bn |
Chopped Scallions |
| 1 |
md |
Sweet Yellow Pepper Chopped |
| 10 |
ml |
Garlic; minced |
| 4 |
|
Fresh Jalapeno Peppers; Seeded And Chopped |
| 1/2 |
ts |
Fresh Grated Ginger |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sage |
| 1/2 |
ts |
Cumin |
| 1 1/2 |
|
Chicken Breasts; Skinned, Boned And Cut Into Pieces —Sauces—– |
| 3 |
tb |
Butter |
| 1/4 |
c |
Flour |
| 1/2 |
c |
Cream |
| 2 |
c |
Chicken Broth |
| 1 |
cn |
Corn; (17-oz) |
| 1 |
|
Jar Great Northern Beans; (3-lb) —Extra Seasonings Optional—– |
|
|
Cayenne Pepper |
|
|
White Pepper |
| 1 |
|
Jar Pickled Jalapeno Peppers; (11-oz) |
|
|
Grated Monterey Jack Cheese |
INSTRUCTIONS
CHICKEN MIXTURE
CHICKEN MIXTURE:
Melt butter in a 5 quart pan. Saute scallions, yellow pepper, garlic, fresh
jalapenos, ginger, salt, sage and cumin. Add chicken and cook until just
done. Do not overcook. Remove chicken from pan and set aside.
SAUCE:
Melt the 3 Tb butter in the same pan. When bubbling, add flour, and whisk
briskly while adding cream. When smooth and thick, add chicken broth. Stir
until blended. Stir in corn, beans, and chicken mixture and simmer 30
minutes. If desired, add 2 shakes cayenne pepper, 1 shake white pepper, and
4 ounces of pickled jalapenos with a little juice. Serve chili hot, topped
with grated cheese and accompanied by corn bread.
Posted to TNT Recipes Digest, Vol 01, Nr 934 by Mi Kicks <MiKicks@aol.com>
on Jan 13, 1998
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