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  1. Exported from MasterCook Mac

  2. Old Ebbitt's Grill White Bean Chili

  3. Recipe By :

  4. 6 Preparation Time :

  5. Categories : Poultry Mexican

  6. Restaurants Beans

  7. Chicken Chili

  8. Amount Measure Ingredient -- Preparation Method -- -- --

  9. FOR THE BEANS:

  10. 1 pound White navy beans

  11. 1 small Red bell pepper -- diced

  12. 1 small Green bell pepper -- diced

  13. 1 medium Spanish onion -- diced

  14. 7 cups Chicken stock

  15. 2 Cloves garlic -- diced

  16. 2 teaspoons Cumin -- or to taste

  17. 3 teaspoons Chili powder -- or to taste

  18. 3 Plum tomatoes -- chopped

  19. Salt and pepper to taste

  20. FOR THE CHICKEN:

  21. 3 Whole bone-in chicken breast

  22. -- (14 to 16 ounces)

  23. 2 tablespoons Olive oil

  24. 1 teaspoon Chili powder

  25. 1 teaspoon Cumin

  26. 1 tablespoon Diced garlic

  27. 2 tablespoons Chopped fresh cilantro

  28. TO SERVE:

  29. Salsa for topping

  30. 4 Quesadillas* or corn bread

  31. Chopped fresh cilantro for Garnish

  32. For the beans: Soak beans overnight in water to cover. Drain. Over low

  33. 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,

  34. garlic, cumin and chili powder. Simmer, uncovered, until beans are soft,

  35. 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.

  36. To Roast the chicken: Crack the breast bones to flatten. Rub breasts

  37. with oil and season with remaining ingredients. Then roast in a preheated

  38. 350 degree oven about 30 minutes, being sure not to overcook. Cool

  39. slightly and remove meat form bones. (If boneless breasts are used,

  40. grilling is preferable since they would dry out quickly if roasted.)

  41. To Serve: Place a generous portion of beans in large, flat soup bowl.

  42. Slice chicken thinly, keeping skin on (skin may be removed, but some of

  43. the seasoning will be lost) and place on top of the beans. Garnish with

  44. salsa, sour cream, cilantro, and a warm quesadilla.

  45. *Make quesadillas by topping a soft flour tortilla with about 1/4 cup

  46. grated cheddar cheese, 2 T sour cream, and hot peppers to taste. Fold

  47. each into quarters and warm through in a 350F oven. - - - - - - - - - - - - - - - - - -

  48. NOTES : This recipe was touted by Barbra Streisand during her visit

  49. 3 qts home to Detroit.

  50. Wash Post 2/3/93)

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