Monday, March 19, 2012

White "Chili", Cornbread and Mixed Green Salad = Monday Night Dinner

Today I picked up our new "family meat pack" from New Seasons. Whoo-hoo the freezer is replenished. I used one of the chicken breasts dor Dinner tonight. In snowed this morning, rained off and on throughout the day, so a perfect night for warming Chili.
Here is my version
Splash of Olive Oil
1 onion chopped
1 large garlic clove minced
1 full chicken breast diced
1 t cumim
1/2 t coriander
1/8 t cayenne pepper (or more)
3 t chili powder (or more)
2-3 generous pinches of salt
1 Cup dried white beans soaked overnight, or quick soaked
1 Small can mild canned green chilis
1 Quart chicken broth - I like Pacific Foods brand
1 Cup frozen corn
Splash of white Balsamic vinegar - optional
1. Heat Oil and when hot sautee onions with a pinch of salt until soft
2. Add garlic and all of the spices. Stir up well an sautee for a couple of minutes
3. Add chicken and cook each side until white
4. Add the green chili and beans
5. Add chicken broth and bring to a low simmer until beans are soft. It takes about an hour
6. When beans are soft adjust spices, and salt. If you want to brighten the flavor a bit, add a
splash of white wine vinegar, or white Balsamic
7. Add frozen corn and heat Chili through. Serve when hot, laddle into soup bowls and serve
with cornbread. I also sprinkled mine with additional cayenne - but I like it hot....


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