Friday, February 17, 2012

White Bean Chicken Chili

my husband will only watch 2 food shows-man vs. food & whatever giada is doing...or cooking... or drinking...or stirring...or baking...or sautéing.

i'm sure it's just her delicious recipes & not her bombshell looks & v-neck shirts. right. right.

so when i told him i was adapting one of her recipes, he was into whatever it was! i think he was into the idea i'd be in the kitchen in a low v-neck, simmering chili which would magically be ready in 20 minutes. that's how giada does it, no? either way...this chili turned out to one of our favorite dishes. it makes even better leftovers & can also be frozen for a quick meal on the go!

{white bean chicken chili}

ingredients {in order of use}
*serves 4-6
  • 1 {32 ounce} box chicken broth
  • 3/4 cup water
  • 1/2 chicken bullion cube {optional}
  • 1 pound chicken tenderloins
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons ground cumin
  • 1 tablespoon italian seasoning {or dried oregano}
  • 2 teaspoons chili powder
  • salt & pepper
  • 3 tablespoons flour
  • 2 {15 ounce} cans white beans {cannellini or other white beans}, rinsed & drained
  • 6 cups shredded kale {or spinach, swiss chard}
  • 1 1/2 cups frozen corn, thawed
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup parsley
  • parmesan cheese, for serving

1. in a large stock pot, bring chicken broth, water & optional bullion cube to a boil. add chicken tenders & cook for 12 minutes, or until cooked through. allow to cool for 5-10 minutes. remove chicken tenders & place a plate for additional cooling. SAVE CHICKEN STOCK & with a slotted spoon, remove any skin or pieces & toss. shred chicken by hand or place in a food processor & pulse 2-3 times. set aside.

2. in a large sauce pan or dutch oven, heat olive oil over medium-high heat. add onions & sauté until translucent. add garlic & sauté for 30 seconds. lower to medium heat & add shredded chicken, cumin, italian seasoning & chili powder. add 1/2 cup chicken broth & reserve rest. stir to mix evenly. add in flour, beans, kale, corn & rest of chicken stock & stir. bring to a simmer & cook for an hour, stirring occasionally.

3. toss in red pepper, parsley & season with salt & pepper. simmer for another 10 minutes.

4. serve warm in bowls topped with additionally parsley & parmesan!

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