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White Bean And Chili Chicken

Ingredients
  Large dry white bean 1 Pound, wash and soaked over night
  Oil 1 Teaspoon (to saute)
  Whole chicken 1
  Water 1 Quart
  Whole onion 1 Medium
  Onions 1 Medium, chopped
  Celery stalks 1
  Carrot 1
  Parsley 1⁄2 Bunch (50 gm)
  Bay leaves 1
  Garlic 3 Clove (15 gm), minced
  Canned whole green chilies 7 Ounce, diced (1 Can)
  Canned whole tomatoes 28 Ounce, crushed (1 Can)
  Cumin 2 Teaspoon
  Oregano 1 1⁄2 Teaspoon
  Chili powder 3 Tablespoon
  Jalapeno peppers 2 , minced
  Salt To Taste
  Black pepper To Taste
Directions

GETTING READY
1) Pour off the water from the beans, and drain well.
2) In a pot, place chickens with 2 quarts water, whole onion, celery, carrot, parsley, and bay leaves.
3) Heat and simmer until meat is tender.
4) Take the chicken out of the stock and allow to cool.
5) Remove meat and skin from bones; dice meat.
6) Strain the broth and skim off fat from the stock.

MAKING
7) In a saucepan, mix together beans, chicken broth, and 1 chopped onion.
8) Heat the bean mixture to a boil.
9) Reduce the heat and simmer until beans are just tender.
10) In a non-stick pan, heat oil and saute garlic and chopped onion until tender and golden.
11) Stir the garlic mixture and remaining ingredients into the beans mixture.
12) Put the lid on and allow to simmer for 20 minutes.
13) Mix in chicken and simmer for 15 minutes.

SERVING
14) Serve hot garnished with chopped parsley if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Spicy
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
95 Minutes
Ready In: 
120 Minutes
Servings: 
6

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