Neiman Marcus Chili Blanco Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Dried great northen beans,
2 lbs: Chicken breast,
1 tbsp: Olive oil,
2 Medium: onions, chopped
4: Garlic cloves, chopped
2 can: Mild green chilies 4 oz,
2 tsp: Ground cumin,
1 1/2 tsp: Dried oregano, crumbled
1/4 tsp: Cayenne pepper,
6 cup: Chicken broth,
3 cup: Montery Jack cheese, grated
Sour Cream,
Salsa,
Fresh cilantro, chopped
Directions:
Rinse and pick over beans; place in heavy large pot. Add enough cold
water to cover by at least 3 inches; soak overnight.
Place chicken in large heavy saucepan. If time permits add cut up
onions, celery, carrots, salt and pepper for flavor. Add cold water
to cover and bring to simmer. Cook until just tender, about 15
minutes. Drain and cool. Remove skin. Cut chicken into cubes.
Drain beans. Heat oil in soame pot over medium heat. Add onions and
saute until translucent, about 10 minutes. Stir in garlic,then
chilies, cumin, oregano, cloves and cayenne and saute 2 minutes. Add
beans and stock and bring to a boil. Reduce heat and simmer until
beans are verry tender, stirring occasionaly, about 2 hours. Beans
and chicken can be prepared 1 day ahead. Cover and refrigerate.
Bring chili bean mixture to simmer before continuing with recipe. Add
chicken and 1 c. cheese to chili and stir until cheese melts. Season
to tast with salt and pepper.
Pour cheese into large tureen. Place remaining cheese, sour cream,
salsa and cilanro in small bowls around the tureen so that gust can
add whatever toppings they want to there chili. makes 8 servings.
Source from luhu.jp
water to cover by at least 3 inches; soak overnight.
Place chicken in large heavy saucepan. If time permits add cut up
onions, celery, carrots, salt and pepper for flavor. Add cold water
to cover and bring to simmer. Cook until just tender, about 15
minutes. Drain and cool. Remove skin. Cut chicken into cubes.
Drain beans. Heat oil in soame pot over medium heat. Add onions and
saute until translucent, about 10 minutes. Stir in garlic,then
chilies, cumin, oregano, cloves and cayenne and saute 2 minutes. Add
beans and stock and bring to a boil. Reduce heat and simmer until
beans are verry tender, stirring occasionaly, about 2 hours. Beans
and chicken can be prepared 1 day ahead. Cover and refrigerate.
Bring chili bean mixture to simmer before continuing with recipe. Add
chicken and 1 c. cheese to chili and stir until cheese melts. Season
to tast with salt and pepper.
Pour cheese into large tureen. Place remaining cheese, sour cream,
salsa and cilanro in small bowls around the tureen so that gust can
add whatever toppings they want to there chili. makes 8 servings.
Source from luhu.jp