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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 1 |
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This excellent chicken chili recipe comes from Diane Glass, a caterer in Tulsa. She serves it in deep chili bowls, topped with chopped red onion, sliced pickled okra and nonfat yogurt. It's also easy to make. From the Joselin Diabetes Gourmet Cookbook. Ingredients:
1 lb dried great northern beans, rinsed and picked over |
7 cups chicken stock |
3 garlic cloves, chopped |
2 onions, chopped (about 1/2 lb.) |
2 tablespoons cilantro (fresh, chopped) |
2 tablespoons flat leaf parsley (fresh, chopped) |
1 bay leaf |
1 teaspoon dried oregano, crushed |
1 teaspoon dried thyme, crushed |
1 tablespoon ground cumin |
2 tablespoons chopped mint, fresh (or 2 teaspoons dried, crushed) |
2 small jalapeno chilies, seeded and chopped |
2 lbs chicken breasts, boneless and skinless |
chopped red onions, sliced pickled okra or chopped canned green chili, plain nonfat yogurt |
Directions:
1. Place beans in a large heavy pot. Add cold water to cover beans by at least 3 inches. Bring beans and water to a rapid boil; boil for 2 minutes. Turn off heat and allow to sit, covered, for 1 hour. Or soak beans overnight in water to cover.
2. Drain beans. Place 5 cups chicken stock in same pot. Add garlic, onions, cilantro, parsley, bay leaf, oregano, thyme, cumin, mint, jalapeno and beans. Bring to a boil. Reduce heat and simmer until beans are very tender, stirring occasionally, about 2 hours.
3. Meanwhile, remove all visible fat from chicken. In a large skillet, poach chicken breasts in remaining 2 cups chicken stock until just tender, about 15 minutes. Cool and cut chicken into cubes. Reserve stock and chicken.
4. When beans are tender, add chicken and one cup reserved stock. Cook for 15 to 20 minutes until chicken is heated through, thinning chili with remaining reserved stock as needed (chili should be thick). Ladle chili into bowls. Serve with chopped red onion, picked okra or green chilies and nonfat yogurt.
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