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    White-Hot Chicken Chili

    Source of Recipe

    wiccadwoman

    List of Ingredients

    2 Tbsp. vegetable oil
    1 onion
    1 rib celery
    1 1/4 lbs. boneless, skinless chicken breast meat
    2 cloves garlic
    2 jalapeno peppers
    1 Tbsp. chili powder
    1 tsp. ground cumin
    1 tsp. dried oregano
    Pinch salt
    Pinch cayenne pepper
    2 cups chicken stock
    19 oz. canned white kidney beans
    1/4 cup fresh cilantro or parsley

    Recipe

    In large saucepan over medium heat, heat half of oil; cook chopped onion and chopped celery for 5 minutes. Push to one side. Heat remaining oil on other side of pan over high heat; brown chicken on all sides, about 5 minutes. Stir in minced garlic, jalapeno peppers (seeded and chopped), chili powder, cumin, oregano, salt and cayenne; cook, stirring, for 1 minute. Stir in stock; bring to boil. Cover and reduce heat; simmer 15 minutes. Uncover and simmer 10 minutes. Stir in beans (drained and rinsed); cook 5 minutes, stirring occasionally. Taste and adjust seasoning if necessary. Serve sprinkled with chopped cilantro or parsley.

 

 

 


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