Flying Boxer White Chili
Source of Recipe
From Chuck Gabbert of the Gabbert Ranch
List of Ingredients
1 bag white navy beans
2 cloves garlic
1 jalepeno pepper
5 tamatillos
5 roma tomatoes
1 yellow onion, large
5 pablano peppers
2tbls chicken bouillon granules in 4 cups warm water
5 boned / skinned chicken breasts
2tbls cumin
2tbls paprika
key lime
cilantro (fresh)
salt
1 tsp oregano
Recipe
Soak beans over night. Drain...add water and cook the beans.
Season chicken breasts, and cook til done but very tender,
better on grill, but oven will do fine. Blend garlic. Then
combine in blender : jalepeno pepper, tomatillos, tomatoes
and half the onion. Add to blender, the cumin and paprika.
blend well.
Add this mixture to pot of cooked beans. Add chicken bouillon
and water.
Simmer. Cook pablano peppers (standing on end) in a 350
oven for approx 45 min. to loosen the skin. Remove from
oven and wrap in a towel to steam and cool. Approx. 15 min.
Blend pablano peppers and add to pot. Cube chicken breasts
and chop remaining half onion and add to pot. Stir. Bring to
a boil and then reduce to simmer for approx. 30 min. Serve
in bowl. top with fresh cilantro, and key lime juice. Warm,
buttered corn tortillas on the side.
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