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Post by Deleted on Feb 11, 2011 10:12:22 GMT -4
Anybody got a good, white chicken chili recipe? You know, white chicken, white beans type. I prefer crock-pot recipes, but any would be appreciated.
I'm normally a beef and red bean chili guy served with skillet cornbread or fresh baked bread machine breads, but we went to a party recently and they served up a huge white chicken chili along with sweet cornbread that was awesome. She had on the side various things like chopped scallions, peppers, jalapenos, cheeses, crushed up frito's, sour cream.....all things I like.
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Post by speedergurl68 on Feb 11, 2011 12:20:11 GMT -4
You might like this one White Chili Ingredients: * 1 lb chicken, cut up into small chunks (I like to use boneless breasts for their "ease" and lower fat content) * 1 cup chopped onion * 1 can (or the equivalent) chicken broth * 2 cloves of garlic, chopped finely * 2 tsp Cumin seed (ground will not withstand long cooking as well) * 1/2 tsp dried oregano leaves * 3 -15oz cans white beans (great northern or cannellini), drained and rinsed * 1 or 2 chopped red, green or yellow bell peppers, or combination * jalapeno chili peppers, fresh, jarred or canned, optional or 'to taste' (depending on how much heat you like!) Preparation: In a 4 or 6 quart crockery cooker combine the chicken, onions, chicken broth, garlic, cumin and oregano. Let cook awhile on low (approx. 3-5 hours, depending on your schedule) Add drained beans. Now here is the important part if you don't want mushy chili.. Add the bell peppers and jalapeno peppers (if using) no earlier than the last hour or hour and a half before serving. Top each serving with shredded Monterey jack cheese and or broken tortilla chips if desired.
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Post by pirategirl on Feb 12, 2011 1:00:47 GMT -4
I pretty much use the same recipe, but after the broth cooks down, turn the heat down and at a pint of 1/2 and 1/2. Simmer on low heat for about 10 mins to blend flavors. Very good!!
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Post by Deleted on Feb 12, 2011 8:24:39 GMT -4
OK, sounds good so far!
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Post by tapper1231 on Feb 18, 2011 10:34:01 GMT -4
I am trying this recipe as we speak, it sounded good. Question though, does it take awhile for the sauce to thicken? I have had it going for three hours in the crock on low and the sauce does not seem to be thickening. Any suggestions?
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Post by speedergurl68 on Feb 18, 2011 14:58:08 GMT -4
you could try adding a little cornstarch to the mix...only a little though....it could thicken too much too fast otherwise - i would try 1 tsp. at a time giving a good 10-15 minutes between additions.
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Post by mcbeth on Apr 5, 2011 18:40:39 GMT -4
This definitely interested Mr. McB; I think I'll try this out over the weekend. Thanks, Speeder!
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Post by speedergurl68 on Apr 5, 2011 19:23:01 GMT -4
Bon appetite
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