>> Thursday, June 9, 2011
I'm trying to stretch the food that I have left in the house until payday (grocery day) on Friday. With that in mind, I took a package of chicken breasts out of the freezer and began to contemplate what to do with them.
After rummaging in my pantry, I decided I'd concoct a "white" chili of sorts. It's a little bit Mexican and definitely belly filling. Enjoy!
2-3 large boneless skinless chicken breasts, cut into large chunks
(2) 15 oz cans white kidney (cannellini) beans, drained and rinsed
2 large Vidalia Onions, chopped
4-5 large cloves of garlic
3-3.5 cups chicken stock
2 limes, juiced
1 TBSP Olive Oil
1 stick unsalted butter
(1) 8 oz bar sharp cheddar cheese, shredded
1/2 c sour cream
1/3 c AP Flour
Spices and Seasonings: (To taste. The amounts I used are a rough estimate based on my family's likes)
1 TBSP Chili Powder
1 TBSP Cumin
4-5 dashes Hot Sauce (like Tabasco)
1/4 cup Fresh Cilantro, chopped finely
Preheat your oven to 350 degrees. On a cookie sheet lined with foil (for easy clean up) place your Poblano pepper and garlic cloves. Roast in the oven for about 30 minutes.
While your pepper and garlic are roasting, drizzle about 1 TBSP of Olive Oil and add 1 TBSP of butter to a 6 qt pot and heat on medium.
Season your chicken pieces well with some of the chili powder, cumin, salt and pepper then place it in your pot.
Once the base is ready, slide it off the burner while you get your pepper and garlic from the oven. While the veggies cool, use your hands and shred up the now cooled chicken into bite size pieces.
Remove from heat and cool slightly, which will allow the chili to thicken up a bit more. Whisk in the sour cream and cilantro, serve with tortilla chips.