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#280 - Greater Gold 2000 Sydney Olympics gold medalist Brandon Slay, along with his mom, Becky Thornton, join Carol in the kitchen with a delicious homestyle recipe. For more information about Brandon, please visit his websites at: www.brandonslay.com and www.greatergold.com. White Chicken Chili Serves 4 to 6 1/2 pound dried navy beans, picked over 1 large onion, chopped 1 stick (1/2 cup) unsalted butter 1/4 cup all-purpose flour 3/4 cup chicken broth 2 cups half-and-half 1 teaspoon Tabasco, or to taste 1 1/2 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon salt, or to taste 1/2 teaspoon white pepper, or to taste 2 (4-ounce) cans whole mild green chilies, drained and chopped 5 boneless skinless chicken breast halves (about 2 pounds), cooked and cut into 1/2-inch pieces 1 1/2 cups grated Monterey Jack (about 6 ounces) 1/2 cup sour cream Garnish: fresh coriander sprigs Accompaniment: tomato salsa In a large kettle soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with cold water to cover by 2 inches. Cook beans at a bare simmer until tender, about 1 hour, and drain in colander. In a skillet cook onion in 2 tablespoons butter over moderate heat until softened. In a 6- to 8-quart heavy kettle melt remaining 6 tablespoons butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Stir in onion and gradually add broth and half-and-half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. Stir in Tabasco, chili powder, cumin, salt, and white pepper. Add beans, chilies, chicken, and Monterey Jack and cook mixture over moderately low heat, stirring, 20 minutes. Stir sour cream into chili. Garnish chili with coriander and serve with salsa. >The original source for this recipe is Gourmet, February 1996 (You Asked For It; The Kitchen For Exploring Foods, Pasadena CA), posted on www.epicurious.com. |
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