Thanks for this. While nobody would have been able to tell by the amount of cookies I ate today, lol, I have been steadily losing weight and really do try to find healthy options. This one looks really good and flavorful. Thinking of trying it sometime this weekend, as we will be spending a quiet Christmas at home. Take care.
Joy and family -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Dale Sent: Wednesday, December 22, 2010 5:20 AM To: [email protected] Subject: [CnD] White Chili White Chili Serves 6 to 8 When you are raised on traditional chili, the idea of white chili almost seems like a violation of a family code. But for those who don't eat a lot of red meat, or who are just looking for something different, this is a terrific way to enjoy chili. The chicken, beans, and other seasonings will provide as much flavor and punch as any conventional chili. I often serve it on New Year's Day when people are trying to hold on to their resolutions to eat right and make healthier choices. I can start preparing it early in the day and let it simmer in the slow cooker until we're ready to eat. 1/4 cup olive oil 1 pound boneless, skinless chicken, cut up into small chunks (see Note) 1 onion, chopped 1 fresh poblano chile, seeded and finely chopped 6 garlic cloves, finely chopped 4 cups chicken broth 2 teaspoons whole cumin seeds (ground will not withstand long cooking) 1 tablespoon finely chopped fresh oregano leaves, or 1 teaspoon dried 4 15-ounce cans great northern or cannellini beans, drained 4 ounces Monterey Jack cheese, shredded (optional) 2 tomatoes, chopped (optional) 2 avocados, sliced and tossed with lime juice (optional) 1 package tortilla chips, broken (optional) Combine the olive oil, chicken, onions, poblano chile, and garlic in a large pot and sauté over medium-high heat until the chicken is cooked through, about 12 to 15 minutes. Use two forks to shred the chicken in the pot. Add the chicken broth, cumin, oregano, and beans, and simmer until the chicken is tender and the flavors have blended, 30 minutes. Ladle the chili into individual bowls, and top each serving with shredded Monterey Jack, chopped tomatoes, sliced avocados, and/or broken tortilla chips, if desired. Note: I favor boneless breasts for their ease and lower fat content. In a pinch, I have simply removed the meat from a whole roasted chicken that I picked up at the market. _____________________________________________________ TIPS Boneless, skinless chicken breasts deliver the least fat, but boneless, skinless thighs can take the abuse of longer cooking than you intended, more reheats than planned, and the other events that can occur when life distracts us from the stove. Thighs hang on to their succulence come Hades or high water. Chiles can scorch the fingers and anything they touch, so use gloves and, to be on the safe side, scrub your hands with soap and some lemon or vinegar to get rid of the oily capsaicin. Capsaicin is the substance that develops in the inner ribs of chilies; this is where their heat comes from. A chile grower in New Mexico explained that if you grow a hot chile without it being moved or jostled (which, he claimed, is how the capsaicin and its heat gets to the seeds and the flesh of the pepper), and cut away the flesh between the ribs, you'd taste a sweet, mild pepper. Intriguing. Use A fat-free, reduced-sodium canned chicken broth in the chili if you are really trying for the low-fat business. While the chili is good without the optional garnishes, I liked the additional layers of flavor and the crunch of the tortilla chips. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
