Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Mexican
Restaurants Beans
Chicken Chili
Amount Measure Ingredient -- Preparation Method
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FOR THE BEANS:
1 pound White navy beans
1 small Red bell pepper -- diced
1 small Green bell pepper -- diced
1 medium Spanish onion -- diced
2 tablespoons Olive oil
7 cups Chicken stock
2 Cloves garlic -- diced
2 teaspoons Cumin -- or to taste
3 teaspoons Chili powder -- or to taste
3 Plum tomatoes -- chopped
Salt and pepper to taste
FOR THE CHICKEN:
3 Whole bone-in chicken breast
-- (14 to 16 ounces)
2 tablespoons Olive oil
1 teaspoon Chili powder
1 teaspoon Cumin
1 tablespoon Diced garlic
2 tablespoons Chopped fresh cilantro
TO SERVE:
Salsa for topping
4 Quesadillas* or corn bread
Chopped fresh cilantro for
Garnish
For the beans: Soak beans overnight in water to cover. Drain. Over low
heat, stir peppers and onion in olive oil for one minute. Add beans and
saute over medium heat for 5 minutes, stirring constantly. Add stock,
garlic, cumin and chili powder. Simmer, uncovered, until beans are soft,
about 1 1/2 hours, adding more broth as necessary. Stir in tomatoes about
20 minutes before beans are done and season to taste with salt and
pepper.
To Roast the chicken: Crack the breast bones to flatten. Rub breasts
with oil and season with remaining ingredients. Then roast in a preheated
350 degree oven about 30 minutes, being sure not to overcook. Cool
slightly and remove meat form bones. (If boneless breasts are used,
grilling is preferable since they would dry out quickly if roasted.)
To Serve: Place a generous portion of beans in large, flat soup bowl.
Slice chicken thinly, keeping skin on (skin may be removed, but some of
the seasoning will be lost) and place on top of the beans. Garnish with
salsa, sour cream, cilantro, and a warm quesadilla.
*Make quesadillas by topping a soft flour tortilla with about 1/4 cup
grated cheddar cheese, 2 T sour cream, and hot peppers to taste. Fold
each into quarters and warm through in a 350F oven.
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NOTES : This recipe was touted by Barbra Streisand during her visit
Inauguration week. Aretha Frankin also took 3 qts home to Detroit. (The
Wash Post 2/3/93)
