Chicken chili - country living

12 cups

Ingredients

Quantity Ingredient
2 Chickens (3 1/4 to 3 1/2 lb each)
8 cups Water
2 tablespoons Vegetable oil
3 Large or 5 md onions, chopped (about 2 1/2 C)
2 Jalapeno peppers, seeded and diced
4 Cloves garlic, chopped
¼ cup Unsifted all-purpose flour
1½ teaspoon Ground white pepper
Shredded lettuce, shredded Monterey Jack or Cheddar
1½ teaspoon Ground cumin
1 teaspoon Salt
1 can (4-oz) diced green chilies, drained
2 19-oz cans white kidney beans (cannellini), drained and rinsed (4 C)
Fried Tortilla Bowls (recipe follows), plain flour tortillas, or tortilla chips (opt.) cheese, bottled tomato salsa (opt.)

Directions

TOPPINGS

1. In 8-quart saucepot, heat chickens, their giblets, and water to boiling over high heat. Reduce heat to low, cover pot and simmer chickens 40 to 45 minutes or until fork-tender, turning chickens sev- eral times. Transfer chickens to a bowl to cool, discarding giblets.

Skim fat off broth and discard. Reserve 3 C broth. (Cool and freeze leftover broth for soup or other recipes.) 2. In 5-quart kettle, heat oil over me- dium-low heat. Add onions and saute until soft-about 10 minutes. Stir in jalapenos and garlic; saute 1 minute. Add flour, pepper, cumin, and salt; stir to combine mixture well.

3. Stir reserved 3 C broth and green chilies into onion mixture and heat to boiling, stirring constantly, until thickened. Remove mixture from heat. Meanwhile, bone and skin chickens. Cut chicken meat into ¼-inch chunks (about 6 C). Add chicken chunks and beans to thickened onion mixture. Cool, cover, and refrigerate chili, then reheat before the skating party. Or to serve chili immediately, reheat to boiling and simmer 5 minutes, stiffing gently.

4. For each serving, spoon about ⅔ C chili into a Fried Tortilla Bowl, if desired, and top with lettuce, cheese, and salsa. Or spoon chili into bowls and serve with warm tortillas or chips.

Fried Tortilla Bowls: In 4-quart saucepan, heat about 1½ quarts or 2 inches vegetable oil to 375'F on deep-fat thermometer. Drop a 7- to 8-inch flour tortilla into hot oil and immediately press center of tortilla with a metal ladle to form a bowl. Fry tortilla until golden- about 1 ½ to 2 minutes. Drain tortilla bowl upside down on paper towels. Repeat to fry as many as needed.

Nutritional information per ⅔ C serving without tortilla, chips, or toppings-protein: 17 grams; fat: 5 grams; carbohydrate: 12 grams; fiber: 5 grams; sodium: 381 milligrams; cholesterol: 42 milligrams; calories: 167.

Country Living/Feb/93 Scanned & fixed by DP & GG

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