NEIMAN MARCUS CHILI BLANCO foodista.com.
>From www.foodista.com.NEIMAN St. Paul Pioneer Press Makes 8 servings. 1 pound dried great northern beans 2 pounds chicken breast 1 tablespoon olive oil 2 medium onions, chopped 4 garlic cloves, chopped 2 cans (4 ounces each) mild green chiles 2 teaspoons ground cumin 1 1/2 teaspoons dried oregano, crumbled 1/4 teaspoon cayenne pepper 6 cups chicken broth 3 cups Monterey jack cheese grated, divided use Sour cream, for serving Salsa, for serving Fresh cilantro, chopped, for serving To prepare beans: Rinse and pick over beans. Place in heavy large pot. Add enough cold water to cover by at least 3 inches. Soak overnight. To cook chicken: Place chicken in large heavy saucepan. Add cold water to cover. Bring to simmer. Cook for 15 minutes or until just tender. Drain. Cool. Remove skin. Cut chicken into cubes. Set aside. To make chili: Drain beans. Heat oil in same pot over medium heat. Add onions. Saute for 10 minutes or until translucent. Stir in garlic, chiles, cumin, oregano and cayenne. Saute for 2 minutes. Add beans and stock. Bring to a boil. Reduce heat. Simmer, stirring occasionally, for 2 hours or until beans are very tender. (Note: Beans and chicken can be prepared 1 day ahead.) Cover and refrigerate. To finish and serve chili: Bring chili to simmer. Add chicken and 1 cup cheese. Heat until cheese melts. Season to taste with salt and pepper. Pour into large tureen. Place remaining cheese, sour cream, salsa and cilantro in small bowls around tureen. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
