Neiman's Texas White Chili
Source of Recipe
the web
List of Ingredients
1 lb Dried white beans
1 1/2 qt Chicken stock
1 x 1/2 ea medium onions, chopped
2 x Garlic cloves, chopped
1 tsp Salt
1 tbl Corn oil
1 x 4 oz. can green chiles, chopped
2 tsp Ground cumin
2 tsp Crushed dried oregano
2 tsp Ground coriander
1 pch of ground cloves
1 pch of cayenne
4 x Boneless, skinless cooked chicken breasts, diced
1/2 cup Grated Monterey Jack cheese
4 x Green onions, thinly sliced
Recipe
Combine beans, stock, half the onion, garlic and salt in a large kettle and bring to a boil. Reduce heat, cover and simmer 1 1/2 hours or until beans are very tender, adding more chicken stock as needed. Heat oil in a skillet. Add the remaining chopped onion and cook until tender and clear, about 5 minutes. Add the chopped chiles, cumin, oregano, coriander, cloves and cayenne and mix thoroughly. Cook 20 minutes more. Add the skillet mixture to bean mixture. Portion chicken into 4 servings. For each serving, put chicken in bottom of bowl. Spoon chicken over the top and sprinkle with the grated cheese and sliced green onion.
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