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CHICKEN CHILI
Hazel Smith
Hazel Smith
1 pound white beans, soaked overnight and drained
6 cups chicken broth
1 T minced garlic
2 medium onions, chopped
2 T oil
2 (4 oz.) cans chopped green chiles
2 t ground cumin
1 1/2 t ground oregano
1/4 t cayenne pepper
4 cups cooked chicken
Combine white beans, chicken broth, minced garlic and one chopped onion in a large pot. Bring to a boil, reduce heat to simmer. Simmer covered for two hours. While beans are cooking, saute remaining onion in oil. add chicken, cumin, oregano and cayenne pepper. Add chicken mixture after the 2 hours cooking. Add chiles and cook one more hour. Taste, if salt is needed and it usually does; add a little and taste. Add Steamed Rice to menu. I prepare the rice in a rice cooker but don't tell nobody!
6 cups chicken broth
1 T minced garlic
2 medium onions, chopped
2 T oil
2 (4 oz.) cans chopped green chiles
2 t ground cumin
1 1/2 t ground oregano
1/4 t cayenne pepper
4 cups cooked chicken
Combine white beans, chicken broth, minced garlic and one chopped onion in a large pot. Bring to a boil, reduce heat to simmer. Simmer covered for two hours. While beans are cooking, saute remaining onion in oil. add chicken, cumin, oregano and cayenne pepper. Add chicken mixture after the 2 hours cooking. Add chiles and cook one more hour. Taste, if salt is needed and it usually does; add a little and taste. Add Steamed Rice to menu. I prepare the rice in a rice cooker but don't tell nobody!
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