Wednesday, November 18, 2009

6/14 and Paula Deen....

This is my Chicken Chile. And BOY HOWDEE was it mighty tasty. Today I am grateful for cookbooks. I was not one of those folks who was given the talent to cook. So when I find a chef, cook, TV show, magazine (you get the picture) that can give me easy to understand direction for a no fail meal I get just a little excited. My kids loved it. My Dad loved it and even Farm Girl Barbie loved it. It tasted more like a tortilla soup than Chile. But it called for 2 jalapeno peppers and I only added a 1/2 of one. And for me that was walking on the wild side. So here is the recipe right from Paula Deen's Christmas...

Chicken Chili
makes 10-12 servings
1 (1-pound) bag dried great Northern beans, soaked overnight and drained
3 (14-ounce) cans chicken broth
1 quart water
3 cups chopped cooked chicken
1 large onion, chopped
1 red bell pepper, chopped
2 jalapeno peppers, seeded and minced
1 poblano pepper, seeded and minced
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup chopped cilantro
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
Garnish: sour cream, shredded Cheddar cheese, chopped fresh cilantro
In a large Dutch oven, combine soaked beans, chicken broth, water, chicken, onion, and peppers. Bring to boil over medium-high heat. Cover, reduce heat, and simmer for 1 hour.
Add tomatoes, cilantro, chili powder, cumin, and salt. Bring to boil over medium-high heat. Reduce heat, and simmer, uncovered, for 1 hour. Serve with sour cream, cheese, and cilantro, if desired.

1 comment:

Christy said...

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God bless!