Saturday, November 14, 2009

As promised...

Tosca Reno's White Chicken Chili
Serves 8-10
From The Eat Clean Diet Cookbook

3 medium Poblano chiles, stemmed, seeded, and chopped
2 medium Jalepeno chili peppers, seeded and deveined, chopped
2 Vidalia onions, peeled and chopped
2 ribs celery, trimmed and chopped
1 large leek, white only, well rinsed and chopped
6 cloves garlic, passed through a garlic press
2 Tbsp ground cumin
2 Tbsp dried oregano
2 Tbsp dried basil
1 tsp fresh rosemary
1 Tbsp extra virgin olive oil
Sea salt and freshly ground black pepper
8 cups water or low sodium chicken stock
2 x 15 oz cans of navy, cannellini, or other small white bean or combination, drained and rinsed
3 lbs boneless, skinless chicken breasts, cooked and cubed (I used about 2 and 1/4 and it was PLENTY)
Juice from 2 fresh limes
Juice from 2 fresh lemons
1/2 cup chopped fresh cilantro leaves
4 green onions, trimmed and chopped for garnish


1. In a large saucepan or dutch oven, place all chiles, onions, celery, leeks, garlic, cumin, oregano, basil, rosemary, olive oil,  sea salt, and black pepper. Cook over medium heat until onions become translucent--about ten minutes.
2. Add 8 cups cooking liquid, beans, and cubed chicken and bring mixture to a boil. Reduce heat and let mixture simmer for 40 minutes. Add lime and lemon juices, cilantro, and green onions. Remove from heat and serve immediately.


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