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.
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.
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.
Season the chicken with Cajun seasoning.
Put oil
Rinse beans well, cover with cool water, and soak for 2 hours. Drain.
Place beans in large pot with chicken stock and bring to a boil over high heat. In a saucepan, heat butter over medium heat.
Add garlic, onion, and chiles and saute for 5 minutes.
Add chile mixture to pot with beans. Add chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro.
Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours.
Serve with cornbread, if desired.
large container and cover with several inches of cool water
umps!).
Stir in Tabasco, chili powder, cumin, salt and pepper
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.
Remove fat from chicken.
Mix dried beans (if
Put the chicken stock base, broth, and beans
esealable plastic bag; add the chicken. Seal bag and turn to
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
>chicken stock to a boil in a wide, deep skillet with
combine butter, lemon zest and chili and garlic paste. Season to
>with cooking spray over medium-high heat until hot.
Add chicken
est, chili and garlic. Season to taste. Rub over chicken skin.
Put chicken, onion, wine, chicken broth, garlic, white pepper, oregano, 2 teaspoons of
Cook chicken, save broth, if making homemade
Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 6 minutes or until golden brown.* Remove from pan.
Add Recipe Ready Sofrito and cook over medium-high heat, stirring occasionally, 4 minutes or until vegetables are softened.
Stir in reserved chicken, prepared Long Grain White Rice with Mixed Vegetables, chicken broth, Sazon seasoning and salt. Cook, stirring frequently, 2 minutes or until well combined.
ender. Add coriander, cinnamon, cumin, chili flakes and turmeric. Cook 1