Subj : NYT E-Z Dinner - 02
To   : All
From : Dave Drum
Date : Mon Jan 22 2024 16:39:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: White Chicken Chilli
 Categories: Poultry
      Yield: 5 servings
 
      2 tb Olive oil
      1 lg Yellow onion; chopped
      1 lg Jalapeno pepper; seeded,
           - ribs removed, fine chopped
      2 tb Minced garlic
      1 ts Dried oregano
      1 ts Ground cumin
    1/2 ts Sweet paprika or chilli
           - spice mix
        pn Cayenne pepper; to taste
      1 ts Kosher salt, more to taste
           Fresh cracked black pepper
      4 c  Chicken broth
     30 oz (2 cans) cannellini beans;
           - rinsed, drained
      8 oz (2 cans) diced green
           - chilies
      3 c  Cooked shredded chicken
      1 c  Corn kernels
    1/2    Lime
           +=PLUS=+
           Lime wedges; to serve

MMMMM-----------------------TOPPINGS (OPT----------------------------
           Shredded Cheddar or Monterey
           - Jack cheese
           Pickled jalapeno slices
           Diced avocado
           Sour cream
           Chopped fresh cilantro
           Crushed tortilla chips, to
           - serve (opt)
 
  In a large Dutch oven or pot, heat the olive oil over
  medium heat. Add the onion and jalape|#o and cook,
  stirring often, until the onions are tender, about 6
  minutes. Add the garlic, oregano, cumin, paprika,
  cayenne, salt and a few grinds of black pepper, and cook
  for 1 minute, until fragrant.
  
  Add the chicken broth, cannellini beans and diced green
  chiles with their liquid; bring to a boil over
  medium-high heat. Lower the heat and simmer, stirring
  occasionally, until the broth has reduced by about half,
  18 to 20 minutes. Off the heat, use a wooden spoon to
  mash some of the beans against the side of the pot.
  Continue mashing the beans until the broth is noticeably
  thicker.
  
  Return the pot to medium, stir in the chicken and corn,
  and cook until heated through, about 3 minutes. Juice
  the lime half over the pot, then taste for seasonings
  and add more salt, black pepper, and cayenne, if
  desired.
  
  Serve the chilli in bowls topped as you like with a lime
  wedge, shredded cheese, pickled jalapenos, diced
  avocado, sour cream, chopped fresh cilantro, and/or
  crushed tortilla chips.
  
  By: Lidey Heuck
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... If studying history makes you proud & happy it's not real history.
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