Friday, October 31, 2008
Many chicken chilies are made with green or all white sauces. I still like tomato with my chili, no matter what the rest of the ingredients are.
1 pound boneless skinless chicken breasts - cut into 1" chunks
2 cups cannellini beans - drained
2 cups diced tomatoes and juice - with or without chiles
1 medium onion - chopped
2 cloves garlic - minced
neutral oil such as vegetable
2 cups chicken stock
1 Tablespoon chili powder
1. Heat oil in a heavy pot; add onion and garlic. Cook until onion begins to turn translucent. Do not brown.
2. Add chicken and cook until no longer pink. Do this over low heat so the garlic doesn't burn.
3. Add beans, tomatoes, stock and chili powder. Simmer for 20 minutes.
4. Serve with shredded cheese, sour cream, sliced black olives, sliced green onions etc.