Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Beans
Chicken Chili
Amount Measure Ingredient -- Preparation Method
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-----CHICKEN MIXTURE-----
2 tablespoons Butter
1 Bunch chopped scallions
1 medium Sweet yellow pepper chopped
10 milliliters Garlic -- minced
4 Fresh jalapeno peppers
Seeded and chopped
1/2 teaspoon Fresh grated ginger
1/2 teaspoon Salt
1/2 teaspoon Sage
1/2 teaspoon Cumin
1 1/2 Chicken breasts skinned
Boned and cut into pieces
-----SAUCES-----
3 tablespoons Butter
1/4 cup Flour
1/2 cup Cream
2 cups Chicken broth
1 can corn -- (17-oz)
1 Jar great northern -- (3-lb)
Beans
-----EXTRA SEASONINGS: OPTIONAL-----
Cayenne pepper
White pepper
1 Jar pickled -- (11-oz)
Jalapeno peppers
Grated Monterey jack cheese
CHICKEN MIXTURE: Melt butter in a 5 quart pan. Saute scallions, yellow
pepper, garlic, fresh jalapenos, ginger, salt, sage and cumin. Add
chicken and cook until just done. Do not overcook. Remove chicken from
pan and set aside.
SAUCE: Melt the 3 Tb butter in the same pan. When bubbling, add flour,
and whisk briskly while adding cream. When smooth and thick, add chicken
broth. Stir until blended. Stir in corn, beans, and chicken mixture and
simmer 30 minutes. If desired, add 2 shakes cayenne pepper, 1 shake white
pepper, and 4 ounces of pickled jalapenos with a little juice. Serve
chili hot, topped with grated cheese and accompanied by corn bread.
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Per serving: 1156 Calories; 94g Fat (71% calories from fat); 33g Protein;
53g Carbohydrate; 264mg Cholesterol; 4841mg Sodium
