Tuesday, June 21, 2011

Robin's White Chili with Chicken








Category: Chicken
Difficulty Rating: Easy
Healthy if you have it plain

It's just Common Sense to make chili. It's not expensive because of the beans...and full of protein. You can make a big batch of it and freeze half. This is a recipe my cousin Robin makes (from "Southern U.S. Cuisine") that was requested by her kids whenever they had an "adult" party. Especially her son Ryan's baseball team. Hey, if you can please a high-school baseball team, you can please anybody! My husband actually got some out of the oven the other day while it was cooking and finished a quarter of it before I could go to the store to get sour cream!. It smelled that good! He had such a big smile on his guilty face!!!  Common Sense Tip: If you are not allergic to dairy--serve with non-fat sour cream and grated low-fat mozzerella or cheddar cheese. If you are allergic--have it plain or use non-dairy substitutes.

Note: You will need either a Crock-Pot, a Dutch Oven casserole, or a large ceramic casserole dish to make this.

Ingredients:

1 can cooking spray (olive oil)
1 T olive oil
1 pound boneless, skinless chicken breasts
1/4 C chopped onion
3 cloves garlic, minced (3 medium cloves or 2 large--too much garlic takes away from the other flavors)
1 can tomatillos, about 12 oz., drained and cut-up (Embasa brand is available at specialty markets like Shopper's Corner and Scotts Valley or Ben Lomond Market-- but call around before you drive out to get them!)
1 14.5 oz can tomatoes, diced, preferably canned with green chilis ( Ro-tel brand is good)
1 1/2 C chicken broth
1 4-oz can chopped green chili peppers, not drained (Ortega is fine).
1 /2 dried oregano flakes
1/2 t coriander seeds, crushed--or ground coriander
1/4 t ground cumin
2 cans great northern beans, drained
3T lime juice (about 3 limes)
1/4 t black pepper
1/2 C (at least) shredded cheddar cheese (you can also use Monterey Jack OR a combo)

Note: If you make this and it turns out too hot for you, just put in another pound of chicken and another can of beans!

Directions:

Spray a large skillet with cooking spray, add olive oil and heat on medium high until hot. Add diced chicken and saute for 3 minutes or until done...Remove chicken from pan. Place all ingredients, except cheese, in a crockpot, cover and cook for 8 hours. Or, if you have a casserole, make sure it's greased and covered and put it in a 250 degree oven for 4 hours. Serve hot in large bowls with pass-around bowls of sour cream, tortilla chips, salsa, cheese, and anything you else can think of. Cornflakes? ( jus kiddin'... tee-hee)

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