CHUCK OZBURN HBWK07A
1 lb White beans, dried
1 1/2 qt Chicken stock
1 1/2 medium Onions, chopped
2 Garlic cloves, chopped
1 tsp Salt
1 tbsp Vegetable oil
4 oz Green chiles, diced
2 tsp Ground cumin
2 tsp Dried oregano, crushed
2 tsp Ground coriander
1 pinch Ground cloves
1 pinch Cayenne
4 Boneless skinless chicken br
1/2 cup Monterey jack cheese, grated
4 Green onions, thinly sliced
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In a large kettle, combine beans, stock, 1/2 the onions, garlic and salt; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until beans are very tender, adding more chicken stock as needed. Heat oil in skillet. Add remaining chopped onions and cook about 5 minutes, until tender and clear. Add chilies, cumin, oregano, coriander, cloves and cayenne; mix thoroughly. Cook 2 minutes more. Add skillet mixture to bean mixture. Portion chicken into 4 servings. For each serving, put chicken in bottom of bowl, spoon chili over top and sprinkle with grated cheese and sliced green onion. Makes 4 servings. Posted on Prodigy by Chuck Ozburn
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