White-Hot Chicken Chili
- 2 Tb oil
- 1 each onion and celery stalk, chopped
- 1 1/4 lb. boneless, skinless chicken breasts cubed
- 2 cloves of garlic, minced
- 2 jalapeno peppers, minced
- 1 Tb chili powder
- 1 tsp ground cumin and dried oregano
- pinch of cayenne
- 2 cups chiken stock
- 1 can white kidney beans
- 1/4 cup chopped fresh coriander
- In large pot heat 1 Tb of the oil over medium heat. Add onion and; cook, stirring 5 minLower oven to 350ush vegetalbes to one side of saucepan. Heat remaining oil in other side of the pan. Add chicken; cook 5 min. or until browned on all sides. Stir in garlic, jalapenos, chili powder, cumin, oregano and spices; cook stirring 1 minutes. Stir in stock, bring to boil. Reduce heat to medium low. simmer covered 15 minutes. Remove lid, simmer 10 min. Stir in beans; cook 5 min. stirring occasionall. Taste and adjust seasoning if necessary. Serve sprinkled with coriander
oil, onion, garlic, peppers, chili powder, ground cumin, cayenne, chiken stock, white kidney beans, fresh coriander
Taken from www.epicurious.com/recipes/member/views/white-hot-chicken-chili-53068411 (may not work)