Oh yeah before I forget, hubby actually likes the furniture. I'm gonna start checking around to see if I can find it in any of our area stores. Hopefully, it'll be as pretty in person as it is online!
~White Chicken Chili~
2 (16 oz) cans white beans
2 large onions, chopped
1 stick unsalted butter
1/4 c all-purpose flour
3/4 c chicken broth
2 cups half and half
1 tsp Tabasco
1 1/2 teaspoons chili powder
1 tsp ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 (4-oz) cans 'medium' chopped green chilies, drained
5 boneless, skinless chicken breasts
some extra butter and oil to cook them in
1 1/2 c grated Monterey Jack
1/2 c sour cream
1. Heat a large skillet over moderately high heat and put in some butter and oil. Meanwhile coat your chicken with salt and pepper and maybe some chili powder. Throw them in the skillet and resist the urge to turn them over. Leave them for five minutes, or until nicely browned, then flip them. Leave it there until browned and then flip them every few minutes until they are done.
2. Remove the chicken from the pan. When the chicken is cool enough to handle, shred it with your fingers and set aside.
3. While waiting for chicken to cool, cook the onion in the same pan with 2 Tbs of butter until softened.
4. In a heavy pot, large enough to hold all the ingredients, melt remaining 6 Tbs of butter over moderately low heat and whisk in flour. Cook the roux, whisking constantly, for three minutes. Stir in the oinoin and gradually add the broth and half and half, whisking the whole time. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened (it'll be nice and thick). Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilies, chicken and cheese, and cook over moderately low heat, stirring occasionally for 20 minutes. Add sour cream.
5. Serve with any chili garnishes you might like!
2 large onions, chopped
1 stick unsalted butter
1/4 c all-purpose flour
3/4 c chicken broth
2 cups half and half
1 tsp Tabasco
1 1/2 teaspoons chili powder
1 tsp ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 (4-oz) cans 'medium' chopped green chilies, drained
5 boneless, skinless chicken breasts
some extra butter and oil to cook them in
1 1/2 c grated Monterey Jack
1/2 c sour cream
1. Heat a large skillet over moderately high heat and put in some butter and oil. Meanwhile coat your chicken with salt and pepper and maybe some chili powder. Throw them in the skillet and resist the urge to turn them over. Leave them for five minutes, or until nicely browned, then flip them. Leave it there until browned and then flip them every few minutes until they are done.
2. Remove the chicken from the pan. When the chicken is cool enough to handle, shred it with your fingers and set aside.
3. While waiting for chicken to cool, cook the onion in the same pan with 2 Tbs of butter until softened.
4. In a heavy pot, large enough to hold all the ingredients, melt remaining 6 Tbs of butter over moderately low heat and whisk in flour. Cook the roux, whisking constantly, for three minutes. Stir in the oinoin and gradually add the broth and half and half, whisking the whole time. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened (it'll be nice and thick). Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilies, chicken and cheese, and cook over moderately low heat, stirring occasionally for 20 minutes. Add sour cream.
5. Serve with any chili garnishes you might like!
5 comments:
MMM... chili sounds good. It's so cold around here!
How much snow do you have? We're still at over a foot. I think it may be a while until spring arrives! Too bad, I'm REALLY sick of the snow right about now.
Hi Cinj! Oh man, over a foot of snow? You poor thing!!! I guess I don't have anything to complain about then. The 3 inches from Sunday melted away and today we've only had a dusting, so not too bad. The wind is pretty fierce though.
You know, I didn't make the chili since I found a Chicken Tortilla soup recipe...it's simmering now. Let ya know how it turns out!
Thanks for your comments on my blog. If you feel sad to be 40...stop right now!!! I'm turning 51 next week...it doesn't seem true and it 'is' sad, but then again, life is what it is. So just try to enjoy your 40's...they go fast!!! The white chile looks interesting; I think my family would like that.
YUM!! That looks so yummy!
~Kelli
Hi Jan and Kelli...thanks so much for visiting!!!
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