Recipe of the Day | White Chicken Chili
Shared by Author and TV Chef Christy Rost
White Chicken Chili
Ingredients:
Chicken
3 boneless, skinless, chicken breast halves (about 1 ½ pounds)
3 whole peppercorns
1 bay leaf
1 medium onion, coarsely chopped
1 large carrot, rinsed, peeled and sliced
Water to cover
In a large stockpot, combine chicken, peppercorns, bay leaf, onion, carrots, and water. Cover and bring the mixture to a low boil over medium-high heat. Reduce the heat to medium-low and simmer 25 to 30 minutes until the chicken is tender. Remove the chicken, cool, and shred into bite-size pieces with your fingers. Reserve the broth.
Chili
1 tablespoon olive oil
½ cup sweet onion, peeled and chopped
2 15-ounce cans Great Northern beans - do not drain
1 4-ounce can diced green chiles – do not drain
2 teaspoons cumin
½ teaspoon kosher salt
¼ teaspoon red pepper flakes
1/8 teaspoon white pepper
½ green bell pepper, rinsed, seeded and chopped
1 cup reserved chicken broth
Drain all but one cup of the chicken broth and save it for another use. In a large pot over medium heat, add olive oil and swirl to coat the bottom of the pan. Add onion and sauté 2 to 3 minutes until it softens. Stir in the beans, green chiles, cumin, salt, red pepper flakes, and white pepper. Bring it to a boil, then cover and reduce the heat to medium-low. Simmer 10 to 15 minutes to allow the flavors to meld.
Stir in shredded chicken, bell pepper, and enough of the reserved broth to thin the chili to the desired consistency. Cover and cook 10 to 15 minutes more, stirring occasionally.
Yield: 4 servings
-Christy Rost
Christyrost.com
Black & White Chicken Chili (Tyson Feature Recipe)- Cooking Today with Chef Brooks
Tyson Foods Feature Recipe of the Month:
Black & White Chicken Chili
Garlic Toast
Black & White Chicken Chili
Ingredients
8 Fresh Boneless Skinless Chicken Breasts with Rib Meat or 8 Boneless Skinless Chicken Thighs
1 large onion, chopped
14 -1/2 oz. chicken broth
2 jalapeno peppers; fresh, seeded & finely chopped
1 tablespoon garlic, chopped
2 cans Great Northern beans, 15 oz./each, undrained
2 cans black beans, 15 oz./each, drained
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
Make
•Cut chicken into half-inch cubes.
•Spray large, deep pot or saucepan with nonstick cooking spray. Heat over medium-high.
•Add chicken; cook 2 minutes, stirring frequently.
•Add in onion, chilies and garlic. Cook 5 minutes longer, stirring occasionally. Then add remaining ingredients.
•Bring pot to a boil then reduce heat; simmer uncovered for about 20-30 minutes or until chicken is done (internal temp 170⁰F). Serve.
Serving suggestion: Top individual servings of chili with sour cream. Serve with mixed green salad and hot tortillas or tortilla chips. Refrigerate leftovers or freeze in tightly sealed nonmetallic container or freezer bag.
Garlic Toast
Ingredients
1 cup four cheese blend
1/4 cup Parmesan shredded cheese
1 baguette loaf
Olive oil for drizzle
1 tablespoon Tone's Granulated Garlic
Make
•Preheat oven to 350⁰F.
• Line a half sheet pan with a sheet of parchment paper and set aside.
•Cut the baguette into half inch slices on a bias. Lay the slices out on the sheet pan. Drizzle each piece with olive oil.
•Place the four cheese blend on each piece and then top with Parmesan cheese and sprinkle Tone's granulated garlic on top of each.
•Bake for 4-5 minutes until golden and serve with chili.
Chef Steven Brooks cooks up some new recipes on his new show Cooking Today weekdays at 12:30 on KNWA. Made with So Much Love! Served up by Tyson and Tones
Simple, Perfect Chili with Ree Drummond | The Pioneer Woman | Food Network
Ree's chili is filled with flavor but SO simple to make! Plus, you can meal prep it and eat it all week long!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Simple, Perfect Chili
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 40 min
Active: 30 min
Yield: 6 to 8 servings
Ingredients
2 pounds ground beef
2 cloves garlic, chopped
One 8-ounce can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup masa harina
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Shredded Cheddar, for serving
Chopped onions, for serving
Tortilla chips, for serving
Lime wedges, for serving
Directions
Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.
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Simple, Perfect Chili with Ree Drummond | The Pioneer Woman | Food Network
Slow Cooker Turkey & White Bean Chili | Slow Cooker / Crockpot Recipe | MOLCS Easy Recipes
Slow Cooker Turkey & White Bean Chili
1 Tbsp Olive Oil
2 Small Onions - chopped
4 Cloves Garlic - minced
2 lbs Ground Turkey
2 Red Peppers - chopped
2 Chipotle Peppers - finely chopped
2 Tbsp Chili Powder
1 Tbsp Smoked Paprika
2 tsp Cumin
1 tsp Cinnamon
1 1/2 tsp Salt
2 - 3 C Chicken Stock
1 28 oz can Crushed Tomatoes
1/4 C Tomato Paste
2 Bay Leaves
1 can White Beans - rinsed & drained
Top with avocado & shredded cheddar cheese
In large pan heat oil, add turkey and cook until no longer pink, drain fat if needed, add onions & garlic. Cook until lightly browned. Remove from heat and add to slow cooker, add red peppers, chipotle peppers, chili powder, smoked paprika, cumin, cinnamon & salt. Stir until combined, add 2 cups of chicken stock, crushed tomatoes, tomato paste & bay leaves.
Cook low 6 - 8 hours or high 4 - 5 hours.
During last hour add beans. If too thick add more chicken stock.
Top with avocado & cheddar cheese.
Music: A Typical Ride Out By Noir Et Blanc Vie
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White Bean Chicken Chili Recipe (Easy, Delicious, and Healthy!) #recipe #comfortfood #cooking