Monday, January 4, 2010
HEARTY WHITE CHILI
I have to first give all the credit (and the photo) to Pioneer Woman. I got this recipe from her website just today and made it for dinner tonight. FABULOUS!! You can make it less spicy by not adding as much fresh jalapeno, or don't add it at all, or cut down on the cayenne pepper and only use 1 can of green chiles. Make sure you add the cup of milk and corn meal at the end. It gives it such a great and robust flavor. We garnished ours with cilantro, Monterrey Jack cheese and avocado. Thanks Ree!!
1 whole Fryer Chicken, Cut Up (or 3 Cups Cooked Chicken)
1 whole Medium Onion, Diced
4 cloves Garlic, Minced
2 small cans diced green chiles
1 pound Dried Great Northern Beans, Rinsed
8 cups Chicken Broth
1 whole fresh green Jalapeno, diced
1-½ Tablespoon Ground Cumin
½ teaspoons Paprika
½ teaspoons Cayenne Pepper
Salt To Taste
Pepper, To Taste
1 cup Whole Milk
2 Tablespoons Masa (corn Flour) OR Cornmeal
Grated Monterey Jack, To Taste
Sour Cream For Garnish
Cilantro For Garnish
Pico De Gallo (optional)
Corn Tortillas (warmed)
Cover chicken and cook for 20 to 30 minutes or until done. Remove meat from bones. Set aside.
In a dutch oven over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.
Cook for 2 hours or until beans are done. Halfway through the cooking process, add 3 cups of cooked chicken.
When beans are tender, mix milk with masa (or cornmeal) and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired.
Add some Monterey Jack cheese to the pot and stir to melt.
Serve chili in a bowl. Garnish with cilantro, more cheese, diced avocado and sour cream. Serve with warmed corn tortillas.