I was inspired to make this Chicken and White Bean Chili from Giada de Laurentiis
My daughter Katie is allergic to products from the nightshade family so this Chili
will work for her and nice change to have white chili instead of a red one.
I made some changes mainly because I was missing some ingredients. It still worked
I cooked for my grandchildren. They filled their burritos with the chili, grated cheese, carrot, lettuce and loved it
I had chicken breasts and poached them,
This is the most simple way to do this,
Bring some chicken stock to the boil
For extra flavour throw in an chopped onion, a chopped carrot and some fresh herbs
Parsley, rosemary, oregano perhaps
Simmer for 10 minutes to extract the flavour from the vege
Add chicken breasts
Bring back to the boil.
Simmer about 2 minutes
Turn off the heat
Cover and leave at least 30 minutes.
Guaranteed moist, flavourful, chicken
Cook and shred ready for the chili.
Reserve the stock for the chili
I also added a chopped red pepper with the onions
but for the nightshade intolerant leave that out.
So here we go
* 2 tablespoons olive oil
* 1 large onion, chopped
* 4 garlic cloves, minced
* 2 chicken breasts (Poached as above)
* 1 teaspoon salt, plus more for seasoning
* 2 tablespoons ground cumin
* 1 tablespoon fennel seeds
* 1 tablespoon dried oregano
* 2 teaspoons chili powder
* 3 tablespoons flour
* 1 450gms cannellini or other white beans, rinsed and drained
* 1 bunch (about 1 pound) Swiss chard, stems removed,
leaves chopped into 1-inch pieces (optional
* 1 cup frozen corn, thawed
* 2 cups reserved chicken stock
* 1/4 teaspoon crushed red pepper flakes
* Freshly ground black pepper for seasoning
* 1/2 cup grated Parmesan cheese
* 1/4 cup chopped fresh flat-leaf parsley
In a large heavy-bottomed saucepan or Dutch oven,
Heat the oil over medium-high heat.
Add the onion and cook until translucent, about 5 minutes.
Add the garlic and cook for 30 seconds.
Season with 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder.
Cook, stirring frequently, for a couple of minutes
Stir the flour into the mixture.
Cook a little longer to cook out the flour
Add the beans, Swiss chard, corn, and chicken stock.
Bring the mixture to a simmer, scraping up the brown bits
that cling to the bottom of the pan with a wooden spoon.
Simmer for 15 minutes
Add shredded chicken simmer another 15 minutes
until the liquid has reduced by about half
and the chili has thickened.
Add the red pepper flakes and simmer for another 10 minutes.
Season with salt and pepper, to taste.
Ladle the chili into serving bowls.
Sprinkle with the Parmesan cheese and chopped parsley
Or turn into burritos or tacos perhaps.
Excellent.
Chris loves to garden and grow fresh vegetables
Yum
This year he has experimented with white beetroot as well as the traditional red.
I made this little salad
Red beet, white beet and asparagus.
Delicious and healthy...whats more
Simmer the asparagus to your liking
Peel the beets and cut into chunks
Ditto with the asparagus.
Season with sea salt and pepper
Drizzle a good olive oil and some lemon juice.
I guarantee it won't last long
Now I am putting some Vodka down for Christmas Day
Did some shopping at Duty Free
Michael Chiarelli has this recipe it looks great
It is currently fermenting
3 bags frozen Cranberries
2 cups sugar
1 vanilla bean or 2 teaspoon Vanilla extract
Peel of 4 oranges
2 large bottle Vodka
Put Cranberries, sugar and vanilla bean into pot and over medium heat cook gently till some of the berries pop their skins
Cool
Add cooled cranberries
Stir
Put lid on and leave for at least a week
Bring on Christmas Day.
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