Side Pannel
Old Ebbitt's Grill White Bean Chili
Old Ebbitt's Grill White Bean Chili
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Mexican
Ingredients List
- -------------------------------FOR THE BEANS-------------------------------
- 1 lb White navy beans
- 1 sm Red bell pepper; diced
- 1 sm Green bell pepper; diced
- 1 md Spanish onion; diced
- 2 tb Olive oil
- 7 c Chicken stock
- 2 Cloves garlic; diced
- 2 ts Cumin; or to taste
- 3 ts Chili powder; or to taste
- 3 Plum tomatoes; chopped
- Salt and pepper to taste
Directions
FOR THE CHICKEN
3 Whole bone-in chicken breast
; (14 to 16 ounces)
2 tb Olive oil
1 ts Chili powder
1 ts Cumin
1 tb Diced garlic
2 tb Chopped fresh cilantro
TO SERVE
Salsa for topping
4 Quesadillas* or corn bread
Chopped fresh cilantro for
Garnish
For the beans: Soak beans overnight in water to cover. Drain. Over low
heat, stir peppers and onion in olive oil for one minute. Add beans and
saute over medium heat for 5 minutes, stirring constantly. Add stock,
garlic, cumin and chili powder. Simmer, uncovered, until beans are soft,
about 1 1/2 hours, adding more broth as necessary. Stir in tomatoes about
20 minutes before beans are done and season to taste with salt and pepper.
To Roast the chicken: Crack the breast bones to flatten. Rub breasts with
oil and season with remaining ingredients. Then roast in a preheated 350
degree oven about 30 minutes, being sure not to overcook. Cool slightly and
remove meat form bones. (If boneless breasts are used, grilling is
preferable since they would dry out quickly if roasted.)
To Serve: Place a generous portion of beans in large, flat soup bowl. Slice
chicken thinly, keeping skin on (skin may be removed, but some of the
seasoning will be lost) and place on top of the beans. Garnish with salsa,
sour cream, cilantro, and a warm quesadilla.
*Make quesadillas by topping a soft flour tortilla with about 1/4 cup
grated cheddar cheese, 2 T sour cream, and hot peppers to taste. Fold each
into quarters and warm through in a 350F oven.
3 Whole bone-in chicken breast
; (14 to 16 ounces)
2 tb Olive oil
1 ts Chili powder
1 ts Cumin
1 tb Diced garlic
2 tb Chopped fresh cilantro
TO SERVE
Salsa for topping
4 Quesadillas* or corn bread
Chopped fresh cilantro for
Garnish
For the beans: Soak beans overnight in water to cover. Drain. Over low
heat, stir peppers and onion in olive oil for one minute. Add beans and
saute over medium heat for 5 minutes, stirring constantly. Add stock,
garlic, cumin and chili powder. Simmer, uncovered, until beans are soft,
about 1 1/2 hours, adding more broth as necessary. Stir in tomatoes about
20 minutes before beans are done and season to taste with salt and pepper.
To Roast the chicken: Crack the breast bones to flatten. Rub breasts with
oil and season with remaining ingredients. Then roast in a preheated 350
degree oven about 30 minutes, being sure not to overcook. Cool slightly and
remove meat form bones. (If boneless breasts are used, grilling is
preferable since they would dry out quickly if roasted.)
To Serve: Place a generous portion of beans in large, flat soup bowl. Slice
chicken thinly, keeping skin on (skin may be removed, but some of the
seasoning will be lost) and place on top of the beans. Garnish with salsa,
sour cream, cilantro, and a warm quesadilla.
*Make quesadillas by topping a soft flour tortilla with about 1/4 cup
grated cheddar cheese, 2 T sour cream, and hot peppers to taste. Fold each
into quarters and warm through in a 350F oven.
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