White hat chilie

7 servings

Ingredients

Quantity Ingredient
2 tablespoons Veg. Oil
1 Med. Onion, Chopped
2 cloves Garlic, crushed
2 teaspoons Ground Cumin*
3 Chicken Breasts, skinned, deboned, and cut into 1\" chunks**
1 can Great Northern Beans (15-20 oz.) drained***
1 can Garbanzo Beans, drained (15-19 oz.)
1 can Whole Kernel Corn, drained (17 oz.)
1 can Chopped Mild Green Chilies 4 ox. ea.)****
1 can Chicken broth or soup (10-3/4 oz)
Hot pepper sauce to taste

Directions

Preheat oven to 350 Deg. Heat vegetable oil in a small skillet on medium heat. Saute onion, garlic, and cumin in heated oil just until onion is soft. Combine onion mixture with chicken, beans, corn, chilies, and broth in a 2-½ qt. casserole and bake, stirring occasionally, for about 1-½ hours or until chicken is tender and cooked. Before serving, stir in hot sauce to taste. Serve over cooked rice.

Options: use ¼ cup picante instead of chilies, or prepare a packaged soup mix to substitute for caned soup.

From the "Mr.Food" television program * The original recipe called for ½ tsp of cumin. Ridiculous! I never used that little cumin in anything in my life!

** It called for 2 chicken breasts -- I used 3 (they were thawed out... had to use them... besides, they were small.

*** It specified "White Pinto Beans" or Cannellini (White Kidney Beans) a Sunday morning run to two grocery stored here in America's Outback revealed -- they ain't got such an animal. So I used a can of Great Northern's -- only other time I have used G/Ns has been in ham 'n beans and then it was the dry beans.

Never bought a "can" of 'em before.

**** Initially I only used 1 cn of peppers. It called for two.

Will probably need to heat it up a bit more later. (Yes, here in the Outback the variety of peppers (either fresh or dried) is extremely limited. posted with trepidation by Bud Cloyd From: Bud Cloyd ~--

Submitted By DALE SHIPP On 11-16-94

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