Sunday, August 28, 2011

Hurricane Cooking: White Bean and Chicken Chili




Happy Monday and greetings from NYC! Despite much time and money spent trying to get back to San Francisco, we had to extend our east coast vay-cay by two days due to our good friend, "hurricane" Irene! Luckily we weathered the storm out in comfort at my mom's apartment and aside from some rain, wind and canceled flights it was totally no big deal. We went to the grocery store before things got too stormy on Saturday and people were going a little loco stocking up on food and water for the storm. I think my brother said it best when he texted, "Whole foods on 14th street pre-storm: yuppies in thunderdome."

We kept our cool buying snacks and the ingredients to make a hearty chicken and white bean chili. Once the storm started we spent about a day and a half in indoor isolation watching a whole season of Dexter, making and eating a LOT of chili and creating a green house in the bath tub with all the plants we relocated from my mom's patio.






All in all it was pretty relaxing! The storm was a good excuse to relax and my new chili recipe turned out delicious! We served it up with a little shredded cheese and some crackers for dipping and it was the perfect hurricane feast! Try this recipe out next time you need some healthy comfort food!

Hearty Chicken and White Bean Chili
Ingredients:
2 Chicken Breasts - Boneless and skinless
2 tablespoons olive oil
1 cup chopped celery
2 cups chopped onion
2 cans White beans - drained
2 cloves garlic - chopped
1 and 1/2 4oz cans of green chillies - drained and chopped
1/2 cup chopped carrots
3 cups chicken broth

Spices
2 teaspoons cayenne pepper
1 teaspoon red pepper flakes
2 tablespoons oregano
2 teaspoons cumin
2 teaspoons salt
2 teaspoons pepper

-Put a large pot or dutch oven on the stove over medium high heat and pour in the olive oil to heat up
-Season the chicken with salt and pepper and drop it into the pan
-Cook for a couple minutes on each side to brown - take out of pot.
-Add the chopped veggies and garlic to the pan and saute for about 8 minutes until they are starting to soften
-Add the seasonings, beans and chillies and stir for a minute before adding the chicken back in.
-Cook for a minute all together and then add the chicken broth.
-Stir and put heat to low - let simmer covered for at least 35 minutes and up to a hour.
-Once chicken is cooked through taste the broth to see if you want to add some more seasonings. It should be nice and flavorful with a light spice.
-Pull the chicken apart with two forks so it is shredded.
-Let simmer for a while until you are ready to eat.
- This tastes even better heated up as leftovers!

Quick tip: you can simplify this by using a packet of chili seasoning instead of all the spices above!

1 comment:

  1. I sampled the chili and it really was good! Char, I loved it.

    ReplyDelete