Good gravy, everybody is moving! Ryan, Bret, Courtney & Alisha, Jennie! It's a moving-fest! It makes me think of the song by Kermit the Frog and his gang..."Movin' Right Along"
I know, I'm a dork.
Wednesday, August 6, 2003
Posted by B at 3:51 PM
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Speakin' of movin', here's a recipe that'll get your bowels movin'!! :)ReplyDelete
Andy's White Chicken Chili
1/2# dried white (navy) beans
1 large yellow onion, chopped
3-4 cloves crushed garlic
1 stick unsalted butter
1/4 c. all-purpose flour
3/4 c. chicken broth
2 cups half-n-half
1 T. Tabasco, more if you like it HOT!
1.5 ts. chili powder
1 ts. ground cumin
1/2 ts. salt
1 ts. fresh ground pepper
two 4 oz. cans green chilies, drained
4-5 chicken breasts
1.5 cups shredded Monterey Jack cheese
1/4 cup chopped cilantro
1/2 c. sour cream
Soak beans in large kettle overnight, make sure water covers beans by at least 2 inches. Next day cook beans at a simmer until tender, 1 hour, 2 if you like them softer, then drain in colander.
You can either bake, grill or pan fry the chicken. I'd recommend you marinate the breasts (adds so much more flavor) in a mixture of lemon juice, olive oil, garlic, and cumin for an hour in the 'fridge. I use my George Foreman to grill them until barely done (to keep it tender), then shred a breast or two, and chop the others into bite-size pieces. This can be done at any time as long as you refrigerate the chicken until ready to add at the very end.
Meanwhile, cook onion and garlic in 2 T. butter in skillet over medium heat until soft. In a large 6-8 qt. heavy kettle (the final pot), melt remaining butter over medium-low heat and whisk in flour to make roux, whisking for about 3 or 4 minutes. Stir in onion mixture and gradually add broth and half-n-half. I also like to add about 1 c. white wine at this time, it can make a huge difference in taste. Whisk constantly and bring to boil. Let simmer for 10-15 minutes, stirring on occasion. Next add tabasco, chili powder, cumin, salt and pepper. Finally mix in softened beans, chicken, cilantro and cheese, cooking until warmed through. Garnish with cilantro and a dallop of sour cream.
This chili actually tastes better the next day, so make it ahead of time and chill until ready to use. Since it makes quite a bit, you will probably have leftovers. Even better!! Soup can be frozen for a month and will still have quite the lovely taste when re-warmed. Buon Appetito!