Michelles Blonde Chicken Chili

People who have tasted this thick mix of beans, spices and chicken say: ‘So good it’ll make you perky and stupid!’ I’ve placed in my workplace’s annual Halloween chili cook-off for the last three years. Looks strange – tastes great! Serve with shredded Monterey Jack cheese and warm flour tortillas.

Step: 1

In a large skillet over medium-high heat, place the vegetable oil and chicken. Cook the chicken, stirring occasionally, until all pieces are evenly brown. Stir in the onions. Cook until translucent. Drain mixture and set aside.

Step: 2

In a large saucepan over medium heat, bring the chicken broth and green chile peppers to a boil. Stir in 3 cans great northern beans, garlic powder, cumin, oregano, cilantro and crushed red pepper. Stir in the chicken and onion mixture, and reduce heat. Simmer 30 minutes or longer, adding additional beans from the remaining cans for a thicker consistency as desired.

Per Serving: 412 calories; protein 47.2g; carbohydrates 46.6g; fat 4.1g; cholesterol 79.1mg; sodium 361.6mg.

The word “stew” can refer to 2 time a dish and a cooking method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, instead it makes have a few notable differences. The raw animal vested is chopped into few of pieces instead of being cooked all of it , and the water based material completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.