[CH] chicken-cilantro-lime chili

Jim Weller (Jim.Weller@salata.com)
19 Dec 00 07:29:32 -0800 

 -=> Quoting "Morse, Dan" to All <=-

 "D> Anyone know a good recipe for a lime-chicken-cilantro-chili
 "D> exploration.

Here's a couple of ideas:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Chili Verde
 Categories: Tex-mex, Chili, Chicken
      Yield: 4 Servings
 
      1    Dry chipotle chile
      1 tb Dry oregano
      8    Skinned & boned chicken
           Thighs
      4 oz Can diced green chilis
      1 c  Chicken broth
    1/2 c  Cilantro
      1 ts Ground cumin
      2 tb Lime juice
           Sugar; (as needed)
      1 lb Tomatillos, fresh,
           Peeled, quartered
      3 cl Minced garlic
      1    Onion; chopped
 
  Dump everything except cilantro, lime juice and sugar in a large
  saucepan. Bring to a boil and simmer gently for 40 minutes or until
  chicken is very tender and sauce is reduced (adding cilantro about 15
  minutes before done). Add lime juice, taste and add sugar if sauce is
  too tart. Serve over rice or in burritos.
  
  From: Mardi Wetmore
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: White Chili with Chicken
 Categories: Soups, Chili, Beans, Chicken
      Yield: 8 Servings
 
     30 oz Canned white beans
      1 tb Vegetable oil
      2 lb Boneless, skinless chicken
           -breast; cut into 1" cubes
      1 md Sweet onion; diced
      3 cl Garlic; minced
      4    Tomatillos; husks and stem
           -ends removed, finely chop
      1 pk Frozen white corn (16oz)
      2 ts Cumin
    1/2 ts Oregano
      1 cn Green chilies (4oz)
  1 1/2 c  Chicken broth
           Juice of 1 lime
    1/2 c  Chopped cilantro
           Garnishes as desired
 
  Place beans and their liquid in a large pot over low heat. Heat the
  oil in a skillet and saute the onion and garlic until golden. Add the
  chicken and saute until lightly browned. Stir the chicken mixture into
  the bean pot along with the tomatillos, corn, cumin, oregano, green
  chilies and chicken broth.  Simmer uncovered 20 minutes. Just before
  serving, stir in lime juice and cilantro. Serve, if desired, with
  garnishes such as chopped red onion, grated Monterey Jack cheese,
  sliced jalapeno peppers and chunks of avocado.
  
  Source: Cook's Corner, Miami Herald.
  formatted by Lisa Crawford
 
MMMMM

                                                Jim in Yellowknife

.. I dismiss all beers under 6 for the children and the elderly.