Eat Well
Fa n ta s t i c W h i t e Bean Chicken Chili By Linda Gann Stiles (This recipe is slightly adapted by Kelley Drake.)
Servings: 10 2 Tbsp. olive oil 8- chicken breast halves, skin on, bone-in, makes chicken more flavorful & moist Kosher salt & ground black pepper 2- medium onions, chopped 2 1/2 cups chicken broth 1 tsp. dried oregano 1 tsp. dried cilantro 2 tsps. All-purpose seasoning (I recommend Everglades Seasoning ‘Monkey Dust’) 1- jalapeno pepper, diced, with stems & seeds removed 6- cans of Great Northern beans, drained (you can use any white bean) 5- green onions, chopped OR 2 Tbsp. dried chives (I used the chives) 2- pkgs. McCormick white chili mix 2 Tbsp. minced garlic, fresh or jarred
Season chicken breast liberally with kosher salt & pepper then bake @ 350 degrees for 35-40 minutes. Add any juices from the baked chicken into the pot along with chicken stock. While chicken is baking, add olive oil to stock pot & sautee chopped onions, till translucent. Add chicken stock & remaining ingredients, UNLESS you are using the green or scallions, if so add when serving. Bring to a slight boil, then reduce heat to a low to medium heat. Remove chicken skin and bones, dice chicken into bite size pieces, taking care to remove all small bones & add to pot. Simmer 10-15 mins and serve.
29 | DECE M B E R 2 0 2 3
