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White Chicken Chilli Recipe

   
 

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     White Chicken Chilli

Category   Entrees - Maindishes
Sub Category   None
Servings   2

Ingredients
3 large split chicken breast with bone and skin (about 3 lbs)
8 Cups water
1 large onion chopped
1 jalapeno pepper cleaned and minced
5 cloves garlic minced
72 ozs Navy beans- precooked (a 3 lb and a 1.5 lb jar)
2 4 oz cans diced green chilles
4 t ground cumin (increase if you want spicy)
1/2 t paprika (increase if you want spicy)
 
1/2 t cayenne pepper (increase if you want spicy)
1 t salt
1/2 t white pepper (black is ok if you don't have white)
Later- 2 T masa flour in 1/4 cup hot water

Instructions
1) Wash the chicken. Trim any trim-able fat then split in half to aid cooking. Place in large stock pot and cover with 8 cups of water. Bring to boil the decrease to low to simmer. Cover with lid and cook until internal temp is 165 to 170. About 45 minutes.
2) While no1, prep the garlic (mince) and onion (chop). Then prep the jalapeno by splitting it and removing the seeds and veins before mincing.
3) Remove the chicken and allow to cool for about 20 minutes and then hand shred discarding the skin and bones. 4) Combine all ingredients except the masa flour and simmer for about 2 hours.Stirring occasionally. 5) Mix the masa flour in 1/4 cup very hot water and mix well. Combine with the soup and stir frequently for another 10 minutes then remove from heat.


Originally Submitted
12/22/2010





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