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Title: White Hat Chili
Categories: Chili Ethnic Poultry
Yield: 7 Servings
| 2 | tb | Veg. oil |
| 1 | Med. onion, chopped | |
| 2 | cl | Garlic, crushed |
| 2 | ts | Ground cumin* |
| 3 | Chicken breasts, skinned, deboned, | |
| 1 | cn | Great northern beans (15-20 oz.) dr |
| 1 | cn | Garbanzo beans, drained (15-19 oz.) |
| 1 | cn | Whole kernel corn, drained (17 oz. |
| 1 | cn | Chopped mild green chilies 4 ox. e |
| 1 | cn | Chicken broth or soup (10-3/4 oz) |
| 1 | Hot pepper sauce to taste |
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 2-1/2 qt. casserole and bake, stiurring occasionally, for about 1-1/2 hours or until chicken is tender and cooked. Before serving, stir in hot sauce to taste. Serve over cooked rice.
Options: use 1/4 cup picante instead of chilies, or prepare a packaged soup mix to substitute for canned soup.
From the "Mr.Food" television program * The orginal recipe called for 1/2 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 GAIL SHIPP On 04-26-95 (2303)
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