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Chicken, White Beans and Green Chile




Source of Recipe


Internet


List of Ingredients




1 1/2 cups dried great Northern or navy beans, rinsed and soaked over night in cold water
8 cups water
1 carrot, peeled and cut in half
1 celery rib, cut in half
1/2 medium onion
3 skinless, boneless chicken breasts, cut into thin strips
4 to 6 fresh Anaheim or New Mexico green chiles, roasted, peeled and sliced into thin strips *
1 to 2 jalape–o peppers, seeded and minced
1 teaspoon cumin seed, toasted **
salt, to taste



Recipe



Place each chicken breast between two sheets of waxed paper. Using a smooth Drain the soaked beans and place in a large pot or Dutch oven. Add 8 cups of water, carrot, celery, and onion. Simmer the beans uncovered over medium-low heat for about 1 hour, or until the beans are tender-firm. Remove the carrot, celery and onion and discard.
Add the chicken, green chiles, and jalape–o to the pot. Coarsely crush the toasted cumin seed in a mortar with pestle, or in a spice grinder, and add to the pan. More water may be added if too much has evaporated. Continue cooking the beans for 30 to 45 minutes more, until the chicken is cooked and the beans are tender. Season with salt, to taste. A small amount of liquid should remain. Serves 6.

* To roast the green chiles: Place the chiles on a foil-lined baking sheet. Place about 6 inches under the oven-broiler. Broil the chiles, turning occasionally, until the skins blister and blacken. Place the chiles in a sealed plastic bag. Let stand for about 30 minutes for easier peeling. Peel the chiles, remove the seeds and slice them into thin strips.

** To toast the cumin seed: Place the cumin seed in a skillet over medium heat. Stir or shake the pan frequently until the cumin seed is lightly browned and begins to give off an aroma, 2 to 3 minutes. Remove the seed from the pan and cool.