White Chicken Chile Recipe

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This is the chili recipe that I made for the teacher lunch at the Academy for Arts, Sciences and Technology yesterday. Everyone was very appreciative and they have requested the recipe. Of course, I made enough to fill two crock pots, so I will have to try to pare it down. I should also warn everyone that I rarely, if ever, follow a recipe! SO here goes…. This recipe is based on a recipe that I found at the Williams-Sonoma website (http://www.williams-sonoma.com/recipe/white-chili.html).

When making enough chili for a crowd, the easiest way to cook the chicken is in a crock pot. In this case, I took frozen legs (2), thighs (8), and breasts (many!) out of my freezer and put them straight in my crock pot with about 4-6 cups of water (I eyeballed it) and cooked them on high for about 4-5 hours. After that, I removed the chicken from the crock pot to a baking sheet to cool and reserved the broth for later (you can remove the fat from the broth at this point or after it’s been refrigerated long enough for the fat to solidify on the top). The beauty of this recipe, though, is that you can use any chicken you have on hand. I have made this with leftover chicken or by poaching 2-3 chicken breasts in water and then adding them to the chili. I suppose you could even use one of the grocery rotisserie chickens that are so easy to come by these days.

This recipe doubles well. When I make it for my family, I double it and add one can each of the Zesty Jalapeño and Chipotle Chile Diced Tomatoes. With regard to the amount of beans I use, it depends on my mood, sometime I use more (4 cans), sometimes less (3 cans). The most important part of this recipe, I think, is the herbs and spices. They give this chili the warm and unique flavor that it has. I credit Williams-Sonoma for that. Lastly, this is a soupy chili, If you like a thicker chili, I would recommend thickening it before serving with a cornstarch and chicken broth mixture (1 Tbs cornstarch/1/4 up chicken broth) .

Ingredients:

  • 3 15 oz. cans Great Northern or Cannellini beans, rinsed
  • 4 cups chicken broth
  • 2 medium yellow onions, chopped
  • 3 garlic cloves, minced
  • 1 14.5 oz. can Petite Cut Diced Tomatoes (Zesty Jalapeño or Chipotle Chili)
  • 1 7 oz. can Green Chiles
  • 3 Tbl. Olive oil
  • 2 tsp. Cumin
  • 1 1/2 tsp. dried Oregano
  • 1 tsp. Coriander
  • 1/4 tsp. ground Cloves
  • 1/4 tsp. Cayenne pepper
  • 1 tsp. Salt
  • 2-3 chicken breasts, poached and shredded
  • Fresh Cilantro, chopped. The more the better, I think!
  • 3/4 cup grated cheese such as sharp Cheddar
  • sour cream, for serving
  • tortilla chips

Poach chicken breasts by placing them in a pan with enough water to cover, bring to a boil, then lower to a simmer for about 10 minutes. Off heat, cover the pot and let chicken breasts stand in hot water for another 20 minutes. Remove from water and let cool. In a large pot, sauté chopped onions in olive oil on medium-low heat for 4-5 minutes, add garlic and sauté for an additional 1-2 minutes. Reduce heat to low, add green chilies, diced tomatoes, cumin, oregano, coriander, cloves, cayenne pepper, and salt. Stir, then add beans and chicken broth. Cook mixture on low heat for 20-30 minutes to allow flavors to blend. At this point, you can refrigerate the chili and the cooked chicken (separately) for later use. To finish, reheat chili if refrigerated. Add shredded chicken and cook until heated through. Add fresh chopped cilantro (approximately 4 tbl.) Serve the chili in bowls topped with grated cheese, sour cream, additional fresh cilantro and tortilla chips. Additional accompaniments might include scallions, lime wedges, hot sauce, fresh sliced jalapeños, and avocados.

Note: This recipe adapts well to crock pot cooking. Cook the chili on low heat, add the cooked chicken to the beans during the last hour of cooking to heat through. Add the cilantro prior to serving. Alternatively, make chili in a large pot (like I did, the biggest one I had!!!) and then keep warm in the crock pot until ready to serve.

Spicy Baked Beans Recipe

This recipe is SO good! Every time I make them, I get asked for the recipe!

 

Spicy Baked Beans

1 large onion, chopped

2 Tbs. Olive oil

1 cup low-sodium chicken broth

⅓ cup packed brown sugar

⅓ cup cider vinegar

⅓ cup bottled chili sauce

⅓ cup dark molasses

2 tsp dry mustard

2 tsp chipotle chile powder (McCormick spices)

¼ tsp. salt

¼ tsp. ground cloves

¼ tsp. ground allspice

1 Knorr Ham Bouillon

1 can black beans

1 can kidney beans

1 can pinto beans

1. Preheat oven to 325°F.

2. Heat olive oil in a Dutch oven over medium high heat.

3. Add onion, sauté 5 minutes, stirring occasionally.

4. Stir in broth and remaining ingredients.

5. Bake uncovered at 325°F for 1 hour.

Notes: For the confirmation party I doubled the recipe and added an extra 2 cans of drained pinto beans about 3 hours before serving. I also simmered them on the stovetop for at least an hour (stirring occasionally) instead of putting them in the oven. You need to watch them more carefully this way, but you also get the desired consistency of the beans and liquid this way. Then I kept them warm in a crock pot. This recipe can also be made in advance and then reheated.

Enjoy!!! Linda Wunder

Thai-Style Crock Pot Curry

Rachael Ray Show – Food – Thai-Style Crock Pot Curry

 

Ingredients

  • 1 13.5-ounce can coconut milk
  • 1 tablespoon dark brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon Thai red or green chili paste (you can add more if you like things really spicy, just be careful – this stuff’s hot!!)
  • 1 teaspoon fish sauce (optional)
  • 1 medium onion, chopped
  • 2 to 3 cloves garlic, finely chopped or grated
  • 1-inch knob ginger, peeled and grated
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 1/2 large eggplant, peeled and cut into chunks
  • 2 medium sweet potatoes
  • 2 pounds bone-in skinless chicken thighs (about 6 thighs)
  • White rice
  • 1 lime, cut into wedges, to garnish
  • 2 scallions, thinly sliced, to garnish
  • 1/2 cup chopped cilantro, to garnish
  • 1/2 cup chopped basil, to garnish

Yields: 4 servings

Preparation

In the bowl of a crock pot combine the coconut milk, brown sugar, soy sauce, chili paste, and fish sauce (if you’re using it). To that add the onion, garlic, ginger, bell peppers, eggplant, sweet potatoes, and chicken. Turn the crock pot on to high heat, cover it, and let the curry stew for about 4 hours or until the chicken is cooked through.

Serve the curry with prepared rice and garnish with lime wedges, scallions, cilantro, and basil.

Thai Curry Soup Recipe – Allrecipes.com

Thai Curry Soup Recipe – Allrecipes.com.

Prep Time:
15 Min
Cook Time:
35 Min
Ready In:
50 Min

Servings  (Help)

USMetricCalculate

Original Recipe Yield 4 servings

Ingredients

  • 2 ounces rice noodles (pad thai noodles)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 1/2 tablespoons minced lemon grass
  • 1 teaspoon ground ginger
  • 2 teaspoons red curry paste
  • 1 (32 ounce) carton chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon white sugar
  • 1 (13.5 ounce) can reduced-fat coconut milk
  • 1/2 cup peeled and deveined medium shrimp
  • 1/2 cup sliced mushrooms
  • 1 (10 ounce) bag baby spinach leaves
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped cilantro
  • 2 green onions, thinly sliced

Directions

  1. Bring a large pot of lightly salted water to a boil. Add rice noodles and cook until al dente, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside.
  2. Heat oil in a large saucepan over medium heat. Stir in garlic, lemon grass, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce and sugar. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes.
  3. Stir in coconut milk, shrimp, mushrooms, spinach, lime juice, and cilantro. Increase heat to medium-high, and simmer until the shrimp turn pink and are no longer translucent, about 5 minutes.
  4. To serve, place some rice noodles into each serving bowl and ladle soup on top of them. Garnish each bowl with a sprinkle of sliced green onion.

 

Nutritional Information
Thai Curry Soup

Servings Per Recipe: 4

Amount Per Serving

Calories: 247

  • Total Fat: 13.1g
  • Cholesterol: 30mg
  • Sodium: 1695mg
  • Total Carbs: 23.8g
  •     Dietary Fiber: 2.3g
  • Protein: 8.2g

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Slow Cooker Thai Chicken Recipe

Thai Chicken Recipe – Slow Cooker Recipes at WomansDay.com – Woman’s Day.

Ingredients

U.S. Metric Conversion chart
  • 3/4 cup(s) light coconut milk
  • 2 tablespoon(s) natural creamy reduced-fat peanut butter
  • 1 tablespoon(s) red curry paste
  • 1 teaspoon(s) grated ginger
  • 1 1/2 pound(s) boneless chicken thighs, cut into 1 1⁄2-in. pieces
  • 2  red bell peppers, sliced 3⁄4 in. thick
  • 1 large onion, sliced
  • 1 pound(s) rice noodles
  • 1 cup(s) frozen peas
  • 1/4 cup(s) fresh cilantro leaves
  •  Lime wedges, for serving

Directions

  1. In a 5- to 6-qt slow cooker, combine the coconut milk, peanut butter, curry paste and ginger; mix in the chicken, peppers and onion.
  2. Cook, covered, until chicken is cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours.
  3. Twenty minutes before serving, cook the noodles according to package directions. Stir the peas into the chicken mixture, and cook, covered, until heated through, about 3 minutes. Spoon the chicken, vegetables and sauce over the noodles and sprinkle with the cilantro; serve with the lime wedges, if desired.

Nutritional Information
(per serving)

Calories 506
Total Fat 9g
Saturated Fat 3g
Cholesterol 94mg
Sodium 175mg
Total Carbohydrate 78g
Dietary Fiber 3g
Sugars n/a
Protein 26g
Calcium

Read more: Thai Chicken Recipe – Slow Cooker Recipes at WomansDay.com – Woman’s Day 

Read more: Thai Chicken Recipe – Slow Cooker Recipes at WomansDay.com – Woman’s Day 

Peasant Stew Recipe

Peasant Stew Recipe

Peasant Stew Recipe | MyRecipes.com.

Ingredients


  • Preparation1 teaspoon
     ground cumin
  • 1/4 teaspoon salt $
  • 1/4 teaspoon black pepper $
  • chicken thighs (about 1 1/2 pounds), skinned $
  • 1 cup chopped onion $
  • (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained $
  • (4.5-ounce) can chopped green chiles, undrained
  • (15-ounce) can pinto beans, rinsed and drained $
  • (15-ounce) can kidney beans, rinsed and drained $
  • 1/4 cup minced fresh cilantro
  • 1/4 cup reduced-fat sour cream $
  1. Combine cumin, salt, and pepper; sprinkle over chicken.
  2. Place chicken in an electric slow cooker; stir in onion, tomatoes, and chiles. Cover with lid; cook on high-heat setting for 3 hours. Stir in beans. Cover; cook on high-heat setting 1 hour.
  3. Place 1 chicken thigh in each of 6 soup bowls; ladle 1 1/4 cups stew into each bowl. Top each serving with 2 teaspoons cilantro and 2 teaspoons sour cream.

Slow Cooker Chicken Curry

 

Slow Cooker Chicken Curry

Chicken Curry – Martha Stewart Recipes.

It takes only 10 minutes to assemble this hearty dish; let your slow cooker do the rest.

Everyday Food, December 2004

  • Prep Time10 minutes
  • Total Time4 hours 30 minutes
  • YieldServes 8
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Ingredients

  • 3 pounds boneless, skinless chicken thighs, trimmed
  • 2 medium onions, halved and thinly sliced
  • 8 garlic cloves, thinly sliced
  • 16 thin slices peeled fresh ginger (about 1 ounce)
  • 2 tablespoons curry powder, preferably Madras
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • Coarse salt
  • 2 packages frozen green peas (10 ounces each)
  • 2 cups unsweetened coconut milk
  • 1/2 cup toasted cashews (optional, for serving)
  • 1/4 cup cilantro leaves (optional, for serving)

Directions

  1. In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat. Season with 2 teaspoons salt. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking).
  2. Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.
  3. Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.
  4. To serve, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired.