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Prep Time: 0 Minutes Cook Time: 105 Minutes |
Ready In: 105 Minutes Servings: 12 |
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This is Paula Deen's yummy, flavorful chicken chili, (altered slightly). Great for cool, crisp football-watching days! Ingredients:
1 lb dried navy beans |
5 cups chicken stock |
4 tbs light margarine |
1 tbs minced garlic |
3/4 cup diced yellow onion |
1 1/2 cups chopped green chiles (fresh or canned) |
1 lb boneless, skinless chicken breasts, finely chopped |
1 tbs cumin |
1 tbs dried oregano |
2 tsp pepper |
1 tsp kosher salt |
pinch red pepper flakes |
parsley or cilantro (small bunch or 1-2 tbs dried), chopped |
Directions:
1. Soak beans by package directions and drain
2. Put beans in large pot with chicken stock
3. Bring to a boil
4. In saucepan, heat margarine over medium heat
5. Add garlic, onion and chiles and saute 5 minutes
6. Add chile mixture to beans
7. Add chicken through parsley to bean mixture
8. Lower heat to medium
9. Cook, uncovered, stirring occasionally for 90 minutes
10. ***Great topped with Mexican blend, grated cheese and sour cream
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