Wednesday, November 2, 2011
White Chicken Chili
Sorry for the absent posts--I've been on vacation! But now that the vacay is over, it's back to the kitchen!
Because it's just going to get colder and colder, I decided to make some White Chicken Chili.
Here is a resource for people who love cooking and want to look into cooking classes.
You can use fresh, frozen, or canned corn instead.
I like to cut around the pepper's stem. That way, I don't have pepper seeds going everywhere.
Let your pot of chili simmer for at least 15 minutes.
A little more cheese on top, and your chili is ready to eat!
Recipe: White Chicken Chili
1/2 c. dried or dehydrated corn (or 1 c. fresh, canned, or frozen)
1 1/2-2 lbs. boneless chicken thighs (or other boneless chicken)
cumin, salt, and pepper, to taste
1/2 onion, diced
1/2 bell pepper, diced
2 cloves garlic, minced
1 can fire-roasted jalapenos
1 box chicken broth
1 1/2 tbsp. cumin
3/4 tbsp. oregano
dash Cayenne pepper
2 tbsp. cornmeal
1 can white beans
1/2 c. shredded Mexican cheese
Rehydrate corn by pouring double the amount of hot water over the top. Let rehydrate for at least an hour.
Season chicken with salt, pepper, and cumin. Sear both sides in olive oil over medium-high heat. Remove and set aside.
In the same pot, add onion, pepper, garlic, and jalapenos. Saute until vegetables are softened.
Dice chicken into bite-sized pieces and add back into pot with vegetables. Pour in chicken broth. Add cumin, oregano, Cayenne, and salt and pepper. Stir in cornmeal; let simmer for 15-20 minutes.
Drain and rinse beans; add to the pot. Add cheese; stir until combined. Serve when heated through.