Cut chicken breasts into 1/2-inch cubes.
Toss chicken with 4 teaspoons olive oil.
Saute cubed chicken until cooked (5 minutes).
Combine chicken, white chili mix, chicken broth and beans into 4-quart pot.
Simmer for 1 hour.
Garnish with a selection of Monterey Jack cheese, chopped red bell pepper, avocado and black olives.
Season the chicken with Cajun seasoning.
Put
-----Gumbo--------.
Follow recipe on gumbo base container to
Heat oil. Saute onion, garlic, jalapeno & chicken until vegetables are soft. Add remaining ingredients & simmer uncovered 15 minutes, stirring occasionally.
Sprinkle on cornmeal to thicken. If it over thickens, add water or broth. Cook 5 minute Taste for seasoning. Stir in cream & serve. Garnish with scallions & cheese.
Combine first 9 ingredients in slow cooker; stir. Add chicken broth. Cover and cook 4 hours on HIGH or 8 hours on LOW.
Stir in cilantro. Serve chili with choice of toppings, as desired.
inse beans.
Place beans, chicken, onion, chicken broth, jalapeno pepper, cumin
Melt butter, clarify onions and garlic.
Add in chicken cook until done.
Add beans, corn, salsa and chicken broth.
Bring to a slight boil for 10 minutes then turn down to simmer.
Add sour cream and cheese then simmer for 45 minutes while stirring.
Heat olive oil in a large saucepan over medium heat; cook and stir onion, jalapeno, and garlic until onion is tender, about 5 minutes. Add chicken broth, Great Northern beans, garbanzo beans, corn, green chiles, cilantro, lime juice, cumin, and black pepper; bring to a boil. Reduce heat to medium-low and stir chicken into broth. Cover and simmer chili for 45 minutes, stirring occasionally.
Whisk cornstarch and water together in a bowl; stir into chili and bring to a boil. Cook and stir until chili is thickened, about 5 minutes.
umps!).
Stir in Tabasco, chili powder, cumin, salt and pepper
Remove fat from chicken.
Mix dried beans (if
t dry.
Pound each chicken breast flat with a
Wash and dry the chicken well.
Rub inside and out with pepper and a little basil or tarragon.
Grease the skin with oil.
Truss the chicken. Place on a rack in a roasting pan and roast about 1 hour at 400\u00b0, basting frequently with a mixture of white wine and chicken broth.
Serve with chicken gravy, if desired.
Contains approximately 165 calories per serving.
round chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder
st how I clean chicken.
Place chicken in a large zip
Put the chicken stock base, broth, and beans
sp chili powder in a small bowl; rub mixture on chicken, sprinkle
small bowl, combine the chili powder, salt, and cayenne. Rub
For chicken marinade: In a medium bowl, whisk together the lime juice, oil, honey, garlic, chili powder, and sea salt. Pour into a ziplock bag; add chicken. Shake the bag to coat. Chill 4 hours in refrigerator, turning occasionally.
Grill chicken on medium-high heat for 12 minutes (or until chicken is done).
For salsa: Toss all ingredients in a small bowl. Serve with grilled chicken.
RIGINAL RECIPE, BUT MAY BE OMITTED IF NECESSARY. EGG WHITE POWDER
pour cans of tomatoes and chicken broth and turn heat on