[CH] Sunday's Dinner - White Chili

RisaG (radiorlg@yahoo.com)
Tue, 12 Feb 2002 13:45:19 -0800 (PST) 

This was Sunday's dinner. It was quite good but
could've been much hotter. Ended up putting chopped
chiles on top as garnish and sprinkling it with hot
sauce quite a bit. Even DH sprinkled with hot sauce.

Next time I make it, I will up the amount of chiles.
It was delicious, very flavorful anyway.

 *  Exported from  MasterCook  *

                            Risa's White Chili

Recipe By     : RisaG
Serving Size  : 4    Preparation Time :0:00
Categories    : Chiles                          
Chilis & Stews
                Low Fat                         
Poultry

  Amount  Measure       Ingredient -- Preparation
Method
--------  ------------ 
--------------------------------
     1/8  cup           all-purpose flour
   1      tsp           kosher salt
     3/4  lb            boneless skinless chicken
breast halves -- cut in 1" chunks
   1      tsp           olive oil
   1      small         red onion -- chopped
   1      small         yellow onion -- chopped
   1                    jalapeno -- minced
   1                    serrano pepper -- minced
   2      cloves        garlic -- sliced
   1      15 oz can     cannellini beans -- drained &
rinsed
   7      oz            chicken broth
   6      oz            beer (1/2 bottle)
   1      tsp           pure chile powder
     3/4  tsp           ground cumin
   1      tsp           mexican oregano -- crumbled
   1      14 oz can     diced tomatoes -- drained
                        fresh lime juice
                        chopped fresh cilantro
                        Garnish:
                        reduced fat sour cream

In a large ziploc bag, combine flour, salt and
chicken. Shake a bit to get all the chicken coated
with flour. Dump chicken into a sieve and shake to
remove excess flour.

In a large stockpot, heat 3/4 tsp oil. Add part of the
chicken pieces and saute until browned and cooked
through (no longer pink), about 3 minutes. Transfer to
a bowl. Add more of the chicken and do the same. Cook
all chicken this way and place in bowl.

In the same pot, heat a bit more oil. Add onions and
saute for 4 minutes until lightly browned. Add garlic
and cook for 1 minute. Add peppers and saute for 4
minutes until the peppers are crisp-tender. Add beans,
broth, beer, chile powder, salt, cumin and mexican
oregano. Cook, uncovered, for 30 minutes.

Add tomatoes; simmer for another 3 minutes. Stir in
lime juice and chicken. Heat through. 

To serve: Put 2 ladlefuls in bowl. Add a bit of
cilantro. Top with sour cream.


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RisaG

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