August 28, 2003
Chicken Chili
Ingredients:
2 1/3 cup Onion
4 large Garlic cloves
2 tsp Canola oil
1 lb Chicken breasts, skinless and boneless
32 oz White beans (Great Northern, white kidney) - 2 cans
1 Jalapeno
1 tsp Coriander, ground
2 tsp Cumin, ground
28 oz Crushed tomatoes, no salt added - 2 cans
2 oz Red Onion (4 tbsp finely minced)
20 sprigs Cilantro (2 tbsp chopped)
2 Lime
2 cup Corn, frozen kernels
8 tbsp Yogurt, nonfat
Black pepper, freshly ground
Directions:
1. Chop whole onion.
2. Heat on high heat nonstick pan large enough to hold all ingredients.
3. Mince garlic.
4. Reduce heat to medium-high, and add oil; add onion and garlic, and saute until onion begins to brown.
5. Wash, dry and cube chicken.
6. Rinse and drain beans.
7. Add chicken to pan, and brown on both sides.
8. Wash, seed and mince jalapeno.
9. When chicken is brown, add jalapeno, coriander, cumin, crushed tomatoes and beans. Reduce heat, and simmer while preparing rest of dish.
10. Mince red onion; wash, dry and chop cilantro.
11. Squeeze one lime into chili; stir in corn; season with pepper.
12. Continue cooking for about 5 minutes; then, serve with yogurt, lime wedges, chopped red onion and chopped cilantro.
Yield: 4 servings
From The New York Times
Posted by dahl at August 28, 2003 3:14 PM