Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSouthwestern - Chili - Risa's White Chili
Famous Authors (View All Authors)
Southwestern - Chili -  Risa's White Chili Post by :djkirk Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1966

Click below to download : Southwestern - Chili - Risa's White Chili (Format : PDF)

Southwestern - Chili - Risa's White Chili

1/8 cup all-purpose flour
1 tsp kosher salt
3/4 lb boneless skinless chicken breast halves -- cut in 1" chunks
1 tsp olive oil
1 small red onion -- chopped
1 small yellow onion -- chopped
1 jalapeno -- minced
1 serrano pepper -- minced
2 cloves garlic -- sliced
1 (15 oz) can cannellini beans -- drained & rinsed
7 oz chicken broth
6 oz beer (1/2 bottle)
1 tsp pure chile powder
3/4 tsp ground cumin
1 tsp mexican oregano -- crumbled
1 (14 oz) can diced tomatoes -- drained
fresh lime juice
chopped fresh cilantro
Garnish: reduced fat sour cream


In a large ziploc bag, combine flour, salt and chicken. Shake a bit to get all the chicken coated with flour. Dump chicken into a sieve and shake to remove excess flour.

In a large stockpot, heat 3/4 tsp oil. Add part of the chicken pieces and saute until browned and cooked through (no longer pink), about 3 minutes. Transfer to a bowl. Add more of the chicken and do the same. Cook all chicken this way and place in bowl.

In the same pot, heat a bit more oil. Add onions and saute for 4 minutes until lightly browned. Add garlic and cook for 1 minute. Add peppers and saute for 4 minutes until the peppers are crisp-tender. Add beans, broth, beer, chile powder, salt, cumin and mexican oregano. Cook, uncovered, for 30 minutes. Add tomatoes; simmer for another 3 minutes. Stir in lime juice and chicken. Heat through.

To serve: Put 2 ladlefuls in bowl. Add a bit of cilantro. Top with sour cream.
If you like this book please share to your friends :
NEXT BOOKS

Southwestern - Risag's Quick Vegetable Chili Southwestern - Risag's Quick Vegetable Chili

Southwestern - Risag's Quick Vegetable Chili
1 cup onion -- chopped 1 cup celery -- chopped 1 cup green bell pepper -- chopped 2 cloves garlic -- chopped 1 jalapeno or fresno pepper -- chopped with seeds 1 (14 oz.) can low-sodium stewed tomatoes -- with juice 1 (14 oz.) jar tomato salsa -- or your favorite 1 pkg. chili seasoning -- such as McCormick 2 (15 oz.) cans kidney beans -- or your favorite Cover the bottom of a large saucepan with 3-4 tbsp of water. Add the onion, celery, green peppers, and garlic. Saute until wilted 3-4 minutes. Strain out the liquid and return to
PREVIOUS BOOKS

Southwestern - Chili -  Quick Vegetarian Chili With Avocado Salsa Southwestern - Chili - Quick Vegetarian Chili With Avocado Salsa

Southwestern - Chili -  Quick Vegetarian Chili With Avocado Salsa
Serving Size : 6 Preparation Time :0:00 Categories : Soups And Stews Tex-Mex Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons canola oil 1 cup chopped onion 1 cup chopped red bell pepper 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano 3 cloves garlic, minced 1 (4.5 ounce) can chopped green chilies 2/3 cup uncooked quick-cooking barley 1/4 cup water 1 (15-ounce) can black beans, drained 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained 1 (14 1/2-ounce) can vegetable broth 3 tablespoons chopped fresh cilantro 6 tablespoons reduced-fat sour cream 6 lime wedges 18
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT