2.16.2014

simple white chicken chili


Happy Sunday, all.  Today is a day of rest that we've been trying to be serious about around here.  Sabbath- a command to really stop and rest.  

Writing and blogging is actually therapeutic for me, and so here you have it.  

What do you know but I cooked another recipe out of Bread and Wine.  Are you convinced you should get this book yet?  I haven't even read the whole thing and yet I've already made several dishes.  This recipe I knew would be the perfect easy pantry meal around here.  We usually have frozen chicken in the freezer, stock, beans, and a huge jar of our canned salsa.  

I adapted this recipe some with what I had on hand- basically using more salsa- 32 ounces, and less broth.  I doubled it of course and froze half of it, cooking down half the batch less than what I cooked the batch we ate for.  The white beans really thicken it up a lot so the longer you cook it the thicker it'll get.




Recipe thanks to and adapted from Bread and Wine

Ingredient's You'll Need:
  • 1-1 1/2 pounds chicken breast cut into bite size pieces
  • 1 32-ounce jar salsa - your favorite
  • 4 cans white beans- with their juices
  • 3 cups chicken or vegetable broth
1.  In a dutch oven heat some olive oil then toss in the chicken pieces.  Season it all with salt and pepper and cook until browned but not completely cooked through, about 5 minutes.  Add the salsa, beans and broth.

2.  Bring to a boil then reduce to a simmer and stir occasionally for at least 30 minutes but preferably closer to 45 as it thickens the longer you cook it.

Serve with cheese and hot sauce and enjoy!


2 comments:

  1. Laura, you had me at simple...only thing that's not so simple to find here are canned beans. Oh, how I miss Trader Joe's sometimes...

    ReplyDelete
    Replies
    1. You could use dried beans- soak overnight- then add cooking time til it's thickened?!

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