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White-Hot Chicken Chili




Source of Recipe


rgm


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.