finished product - photo courtesy of greta (thanks, greta!)
White Bean Chicken Chili (from Paula Deen’s Food Network recipe)
1 pound dried navy beans
5 cups chicken stock – I usually add an extra cup just ‘cause
4 Tablespoons (1/2 stick) butter
1 Tablespoon minced garlic – I double this
3/4 cup diced onion – Also doubled…why skimp on flavor?
1 1/2 cups chopped green chiles (fresh or canned. but go with canned. way easier!)
1 pound boneless, skinless chicken breasts, finely chopped
1 Tablespoon ground cumin – double!
1 Tablespoon dried oregano
1 to 2 teaspoons ground black pepper
1/2 teaspoon white pepper
Pinch red pepper flakes
1/2 bunch cilantro leaves, chopped
the green chiles, onions and garlic in a saute pan on the cooktop
Rinse beans well, cover with cool water, and soak for 2 hours. Feel free to soak for longer – just make you soak for at least 2 hours. Drain. Put the beans in large pot with the chicken stock and bring to a boil over high heat.
In a saucepan, heat the butter over medium heat. Add the garlic, onion, and chiles and saute for 5-10 minutes. Add chile mixture to pot with beans. Add the chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with cornbread, if desired.
As you can see, apart from the time commitment, this is a very simple recipe. It takes little effort for maximum flavor, and that’s part of why I love it so much. As I said – always a hit. Go ahead and check it out (and marvel at the fact that Ms. Deen has restrained herself – only half a stick of butter!). NOTE: you could substitute turkey for chicken in this recipe and get rid of your Thanksgiving leftovers in a hot minute!
Recommended for: impressing your friends with a truly delicious meal, stocking up for future lazy winter days, and a hearty main course for your holiday celebration.