I made Chicken chili (white-ish chili) today
Chicken Chili, Angie's version (Sure, canned beans and tomatoes could cut the down the time, but I felt like being difficult today)
1 cup dried Great Northern Beans.
Soak the beans with either the overnight or quick method.
place your beans in a heavy bottomed dutch oven and cover with water (an inch over the top of the beans) and start to simmer (around two hours cooking time)
In a Large Frying pan brown:
1 tablespoon oil
6 chicken thighs
Salt and Pepper
Brown the Chicken Thighs on both sides and then place in the pot with the beans keeping the fat in the pan
In the chicken fat, saute:
2 large chopped onion
2 stalks chopped celery
1 chopped green pepper
2 medium chopped jalepeneos (only seeds from one for a milder taste)
1 tsp kosher salt
When onions are almost translucent add:
4 large garlic cloves, minced
1/2 teaspoon ground coriander
1 teaspoons ground cumin
Remove cooked chicken (with skin) from the pot and set aside
Remove the onion mixture from pan using a slotted spoon and add to the beans.
Add 1- 32 oz box of chicken broth (reserve 1/2 cup) to the beans
In the remaining fat saute:
8-9 coursly chopped roma tomatoes
2 cups frozen corn kernels (thawed)
1/2 teaspoon ground coriander
1 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon chili powder
deglaze pan with the reserved chicken broth.
Taste the beans. If they are done add the tomatoes to the mixture.
Finish with:
juice of 1 lime
2 tablespoons chopped cilantro
salt and freshly ground pepper to taste
Serve with:
sour cream
cheddar cheese
1 cup dried Great Northern Beans.
Soak the beans with either the overnight or quick method.
place your beans in a heavy bottomed dutch oven and cover with water (an inch over the top of the beans) and start to simmer (around two hours cooking time)
In a Large Frying pan brown:
1 tablespoon oil
6 chicken thighs
Salt and Pepper
Brown the Chicken Thighs on both sides and then place in the pot with the beans keeping the fat in the pan
In the chicken fat, saute:
2 large chopped onion
2 stalks chopped celery
1 chopped green pepper
2 medium chopped jalepeneos (only seeds from one for a milder taste)
1 tsp kosher salt
When onions are almost translucent add:
4 large garlic cloves, minced
1/2 teaspoon ground coriander
1 teaspoons ground cumin
Remove cooked chicken (with skin) from the pot and set aside
Remove the onion mixture from pan using a slotted spoon and add to the beans.
Add 1- 32 oz box of chicken broth (reserve 1/2 cup) to the beans
In the remaining fat saute:
8-9 coursly chopped roma tomatoes
2 cups frozen corn kernels (thawed)
1/2 teaspoon ground coriander
1 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon chili powder
deglaze pan with the reserved chicken broth.
Taste the beans. If they are done add the tomatoes to the mixture.
Finish with:
juice of 1 lime
2 tablespoons chopped cilantro
salt and freshly ground pepper to taste
Serve with:
sour cream
cheddar cheese