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    The Inn at Jewish Hospital's white chili


    Source of Recipe


    The Inn at Jewish Hospital

    Recipe Introduction


    This is a recipe of 2 parts: Cooking the beans and sautéeing the chicken/spice mixture. If you don't have time to soak the beans overnight, bring them to a boil, then simmer over medium-low heat, covered, for about 20 minutes. Remove from heat and let them soak about 2 hours before proceeding with the rest of the recipe.

    List of Ingredients




    2 1/2 cups dried navy beans
    2 teaspoons salt
    1 pound chicken breast meat, diced
    2 tablespoons olive oil
    1/2 cup chopped onion
    1/2 cup chopped green onions
    1/2 cup chopped leeks
    1 tablespoon cumin
    1 jalapeno pepper, finely minced
    1/2 teaspoon oregano
    1/2 cup chicken base (see note)
    1/4 teaspoon nutmeg
    1/2 teaspoon cayenne pepper
    1 teaspoon minced garlic
    Sour cream, for garnish

    Recipe



    In a large stock pot, soak beans and salt overnight, covered by at least 1 inch of water. When you're ready to start the chili, add water to taste (I used about 8 cups here) and bring beans to a boil over medium-high heat; reduce heat and simmer until beans can be squished with a fork, a little over 1 hour.

    Meanwhile, in a large sauté pan, brown chicken in olive oil over medium-high heat until almost cooked. Add onions, leeks, cumin, jalapeno pepper, oregano, chicken base, nutmeg, cayenne pepper and garlic. Cook about 2 minutes, until mixture is very fragrant. Add to beans, along with more water to taste (I used about 3 cups here).

    Cover and bring to a boil. Reduce heat and simmer 20 to 30 minutes. Serve with a dollop of sour cream in each bowl.

    Serves 4 to 6.

    NOTE: Chicken base is a thick, yellowish paste that comes in 1-pint plastic tubs,The paste flavors a soup like a bouillon cube but isn't as salty.

 

 

 


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