1 lb dried white beans
2 lb boneless chicken breasts
1 tbsp olive oil
2 medium onions, chopped
4 garlic cloves
2 (4 oz) cans chopped mild green chilies
3 cups grated Monterey jack cheese
2 tsp ground cumin
1 ½ tsp dry oregano, crumbled
¼ tsp ground cloves
¼ tsp cayenne pepper
6 cups chicken stock or broth
Sour creamSalsa
Chopped fresh cilantro
Place beans in large heavy pot, add cold water to cover by at least 3 inches, & soak overnight.
Cook & cube chicken.
Drain beans and set aside. Heat oil in same pot over medium–high heat. Add onions & sauté til translucent, about 10 min. Stir in garlic, chilies, cumin, oregano, cloves & cayenne & sauté 2 min. Add beans & stock & bring to boil. Reduce heat & simmer til beans are very tender, stirring occasionally, about 2 hours.
Add chicken & 1 cup cheese to chili and stir til cheese melts. Season with salt & pepper. Ladle into bowls, garnish with remaining cheese, sour cream, salsa & cilantro. Makes 8 servings.
Martha
Cook & cube chicken.
Drain beans and set aside. Heat oil in same pot over medium–high heat. Add onions & sauté til translucent, about 10 min. Stir in garlic, chilies, cumin, oregano, cloves & cayenne & sauté 2 min. Add beans & stock & bring to boil. Reduce heat & simmer til beans are very tender, stirring occasionally, about 2 hours.
Add chicken & 1 cup cheese to chili and stir til cheese melts. Season with salt & pepper. Ladle into bowls, garnish with remaining cheese, sour cream, salsa & cilantro. Makes 8 servings.
Martha
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