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1 pound dried white beans
1 1/2 quarts chicken stock
1 1/2 medium onions, chopped
2 cloves garlic, chopped
1 teaspoon vegetable oil
1 (4-ounce) can diced green chilies
2 teaspoons ground cumin
2 teaspoons dried oregano, crushed
2 teaspoons ground coriander
1 pinch cloves
1 pinch cayenne
4 boneless, skinless chicken breasts, cooked and diced
1/2 cup grated Monterey Jack cheese
4 green onions, thinly sliced
Servings: 4
In large kettle, combine beans, stock, half the onions, garlic and salt; bring to boil. Reduce heat; cover and simmer 1 1/2 hours or until beans are very tender, adding more chicken stock as needed. Heat oil in skillet. Add remaining chopped onions and cook about 5 minutes, until tender and clear. Add chilies, cumin, oregano, coriander, cloves, and cayenne; mix into bean mixture. Portion chicken into 4 servings. For each serving, put chicken in bottom of bow, spoon chili over top and sprinkle with grated cheese and sliced onion.

Servings: 4
 
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