Thursday, October 27, 2011

White bean and chicken chili

If yesterday you were thinking; Damn! I wish Jaime would have posted the recipe for that chicken chili she served the corn bread with, well your prayers have been answered. This was one of those thrown together, whatever's left in the fridge chili's and It honestly couldn't have turned out more delicious. 
2 small cooking onions - chopped
3 jumbo cloves of garlic - fine chopped
1 pound ground chicken
1 ear of fresh corn - cut of the cob
1 large zucchini - chopped
1 carrot - chopped
1 yellow pepper - chopped
1/2 can white kidney beans - thats all I had left, but use a whole can if you have it.
2 tbs whole wheat flour
1tbs butter
1tbs olive oil
2 tsp cumin
1 tsp paprika
1 tsp chili powder
1tsp fennel seed 
1 tsp red pepper flakes (optional)
4 cups chicken or veg stock.
chopped cilantro - small handful - can be substituted for parsley
shredded partly skimmed mozzarella cheese
PREP: chop all veg. Grind spices in grinder or using a mortar and pestle - or buy pre ground. 
COOK: Sautee onions in butter and olive oil until they start to turn translucent then add in garlic. After 1 minute or so add in the chicken and spices. With a wooden spoon start to break up the chicken into smaller pieces, add flour and continue cooking until liquid is no longer visible. Add the chicken stock, chopped veg and then simmer for 1 hour or so. Before you serve add chopped cilantro or parsley.
SERVE: with shredded cheese and finely slices green onion, or along side my skillet corn bread.

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Thanks for your two cents. I love change!