2 pounds Chicken breast; skin -- bone 1 tablespoon Olive oil 40 milliliters Garlic -- minced 2 medium Onions -- chopped 2 teaspoons Ground cumin 1/8 teaspoon Ground cloves 1/4 teaspoon Cayenne pepper 1 teaspoon Ground oregano 2 cans Mild green chilies; chopped -- 4oz each 4 cups Chicken stock or broth 20 ounces Monterey Jack -- grated
x Sour cream x Canned jalapenos; chopped Place chicken in large sauce pan. Add cold water to cover and bring to simmer. Cook until tender, approximately 15 to 20 minutes. Remove from saucepan and dice into 1/2" cubes. Using the same pan discard water and heat oil over medium heat. Add onions until translucent. Stir in garlic, chilies, cumin, cayenne pepper, oregano and cloves. Saute for 2 to 3 minutes. Add chicken, beans, stock and 12 oz cheese; let simmer for 15 minutes. Laddle into large bowls and top with 1 oz chese. Serve with a side of sour cream and chopped jalapeno peppers.
Recipe By :
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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