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Terry s Backflash White Chili
Ingredients:
FOR THE BEANS:
1 pound white navy beans
1 small red bell pepper -- diced
1 small green bell pepper -- diced
1 medium Spanish onion -- diced
2 tablespoon olive oil
7 cups chicken stock
2 cloves garlic
3 teaspoons cumin
3 teaspoons chile powder
3 plum tomatoes -- chopped
salt and pepper
FOR THE CHICKEN:
3 whole bone-in chicken breasts
2 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1 tablespoon garlic -- diced
2 tablespoon fresh cilantro -- chopped
Instructions:
BEANS Soak overnight in water to cover. Drain. Over low heat, stir
peppers and onion in olive oil for one minute. Add beans and sauté
over medium heat for 5 minutes, stirring constantly. Add stock, garlic,
cumin and chili powder. Simmer, uncovered until beans are soft, about
1 1/2 hour adding more broth as necessary. Stir in tomatoes about
20 minutes before beans are done and season to taste with salt and
pepper. CHICKEN Crack the breast bones to flatten. Rub breasts with
oil and season with remaining ingredients. Then roast in a preheated
350f oven about 30 minutes being sure not to overcook. Cool slightly
and remove meat from bones. (If boneless breasts are used, grilling
is preferable since they would dry out quickly if roasted). Serving
Place a generous portion of beans in large flat soup bowl. Slice chicken
thinly, keeping skin on and place on top of the beans. Garnish with
salsa, sour cream, cilantro, and a warm quesadilla. Make quesadillas
by topping a soft flour tortilla with about 1/4 cup grated cheddar
cheese, 2 tablespoons sour cream, and hot peppers to taste. Fold each
into quarters and warm through in a 350F oven. |
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