My white chicken Chili is rocking my taste buds! 1 1/2 lb Dry peruano beans 3 bay leaves 5 chicken breast halves (I used the frozen ones from the bag) 2 large Japelenos fire roasted and peeled and seeded and minced 1 large anaheim pepper chopped and seeded 1 onion chopped 1 cup of chicken stock (mine was homemade) 1 tablespoon cumin 1/2 tsp granulated garlic 1 garlic clove crushed Rinse the peruano beans and put them in a large pot with the bay leaves. Cover with water about 1 1/2 inches over the top of the beans. Bring to a boil then reduce to lowest setting and cover. Simmer for 2 hours then turn off fire and allow to sit covered for one hour. Then with a potato masher mash about 1/5th to 1/4 of the beans in the pot. This will thicken it nicely. Sir it all together Thaw breasts and season with season salt, pepper, graunlated garlic powder, and cumin. Brown on both sides in a medium hot skillet...about 3 minutes per side. set aside to rest. Cube after resting a few minutes. Sautee the onion and anaheim pepper in 1 TBSP EVOO and 2 TBSP butter till the onion is just becoming translucent. I usually add the pepper first and the onion about a minute later. Add all the ingredients together and simmer about another hour, stirring from the bottom about every 15 to 20 minutes.
Posted on: Mon, 29 Sep 2014 21:41:10 +0000
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