VINTAGE AND MODERN RECIPES COME TOGETHER!! The vintage and the modern get discovered together!! PLEASE JOIN ME on my journey discovering the world ๐ of vintage and modern!!
3 cans (14.5 ounces each) cannellini beans, drained and rinsed
2 cans (4 ounces each) mild green chilies, chopped
1 1/2 cups grated Monterey Jack cheese
1/2 teaspoon Worcestershire sauce
juice of 1 lime
1 to 2 teaspoons hot sauce, to taste
Trim any fat or sinew from the chicken. Season with salt and poultry seasoning; set aside.
Place a large pot or kettle over medium heat and melt 2 tablespoons of the butter in it. Sear the chicken pieces in a single layer, until golden brown, about 8 minutes. Turn the pieces over and cook for 5 to 8 more minutes, until firm. Remove from the pan and repeat as needed until all the
chicken is done; refrigerate.
Add the remaining butter or oil to the pot. Add the onions, garlic, cumin, oregano, onion powder, additional salt, and bay leaf, cooking for 5 minutes, until the onion is are clear and the spices fragrant. Add 2 cups of the chicken stock, 2 cans of the drained beans, and the green chiles. Bring to a simmer.
Purรฉe the third can of beans with the remaining cup of chicken broth and add to the pot. Dice and add the cooled chicken meat, and return to a simmer.
Just before serving, stir in the cheese, and taste and adjust the seasonings with Worcestershire sauce, lime juice, and hot sauce to taste. Serve garnished with avocado, salsa, and sour cream, if desired.
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