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Recipe : Entry # 5788
Name
Earl Williams
Recipe Title
CHICKEN WHITE CHILI
Recipe Theme
Soups
Cooperative
Tallapoosa River EC
Ingredients
****** STEP 1
5 Pound Skinless Chicken Thighs
1 Medium Onion, halved
2 Medium Carrot, halved
3 Stalks Celery, halved
3 Whole Bay Leaf
1 Large Lime Juice
2 Tsp. Cumin
1 Tsp. Coriander
6 Peppercorns, Black
****** STEP 2
1 Pound Kidney Beans, dried
****** STEP 3
3 Tblsp Olive Oil
3/4 Cup Onion Chopped
3/4 Cup Pepper, Jalapeno - chopped
8 Ounces Sausage, Hot
1 Tblsp Coriander, Dried
1 Tblsp Cumin
1 Tblsp Chili Powder
****** STEP 4
1 Can Tomato, Crushed
4 Ounces Tomato Paste
2 Tblsp Vinegar, Red Wine
2 Tblsp Molasses
2 Tblsp Pepper, Black
1 Tblsp Sugar
****** STEP 5
1 1/2 Cups Tomato, Fresh, Diced
1/2 Cup Cilantro, Fresh, Chopped
Directions
STEP 1:
Place chicken, onion, carrots, celery, bay leaves, lime juice, cumin, coriander, black peppercorn (first eight ingredients) in a large heavy pot. Add water just to cover. Bring to a boil, reduce heat and simmer for 30 minutes, or until chicken is cooked through. Remove chicken to a bowl. Strain the broth, return it to the pot and reserve. Shred the chicken and reserve.

STEP 2:
Add the beans to the reserved broth. Bring to a boil, reduce heat and simmer until tender, about 45 minutes, skimming any foam. Drain beans, strain and reserving 1 cup of the cooking liquid.

STEP 3:
Heat oil in a heavy pot over medium low heat. Add onion,jalapenos pepper, and sausage. Cook for about eight minutes or until sausage is almost done. Add coriander, cumin, and chili powder, cooking for about 3 to 4 minutes while stirring.

STEP 4:
Add tomatoes, tomato paste, vinegar, molasses, pepper, sugar, and the reserve cup of bean liquid. Simmer for 20 to 25 minutes.

STEP 5:
Add diced fresh tomatoes and cilantro, beans, and chicken. Cook for about 10 minutes longer.