1/4 cup Olive oil
4 Kip filets, 1 to 1-1/3 lbs
4 Cloves garlic, minced
1 large Spanish onion, chopped
2 Stalks celery, finely chopped
1 can Low-sodium chicken broth
2 can Cannelini beans
1 tbsp Chili powder, *
1 tbsp Cumin
1/2 tsp White pepper
Salt, to taste
1 bunch Cilantro, finely chopped
1 1/2 cup Sour cream, **
2 tsp Cumin
1 pinch Allspice
1/2 bunch Scallions, finely chopped
Tabasco sauce, to taste
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* Chili powder was not in original recipe, but we thought it was needed.
** I think just 1/2 cup might be enough of this.
Cut the chicken in cubes, just slightly larger than the size of the beans.
Heat oil and garlic over medium flame until garlic speaks. Add cubed chicken and saute 5 min until chicken is almost cooked through. Add celery and onion and saute an additional 6-10 min or until onion becomes translucent. Add broth and beans. Stir in chili powder, 1T cumin, white pepper, salt, and half of the chopped cilantro. Bring to a boil, reduce heat and simmer, uncovered, on low.
In a food processor or blender, combine remaining cilantro, 2 tsp cumin, allspice, sour cream and chopped green onions. Blend. Sour cream will turn a light green color. Server chili up in bowls and garnish with a dollop of the sour cream mixture and a little extra slivered green onion. Pass tortilla chips for dipping. [We sliced corn tortillas into strips and added those to the chili.]
Recipe by: Adapted from a recipe found somewhere on the Web
Posted to EAT-L Digest by Kaye Sykes <kaye_sykes@NL.COMPUWARE.COM> on Dec 11, 1997
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