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Souping~ Gaeu White Bean & Chicken Chili Blanca #recipe

By Author Pamallen

Gaea White Bean & Chicken Chili Blanca

Called chili blanca (“white chili”) because it uses chicken instead of beef and white beans instead of kidney beans, this hearty, spicy, and satisfying stew is a given at my house on a gray, drizzly day. It’s very forgiving, so you can leave it simmering on the stove for an hour or more while you catch up on paperwork or household chores. It’s a good make-ahead dish and wonderful for potlucks.

Ingredients

  • 1 pound Chicken tenders or boneless, skinless chicken breasts, cut into 1/ 2-by-3- inch strips
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons of Gaea’s Kalamata D.O.P. Greek Extra Virgin Olive Oil
  • 1 Medium onion, diced (about 1 cup)
  • 2 Garlic cloves, minced
  • 2 15-ounce cans White or Great Northern beans drained and rinsed
  • 1 cup Corn kernels, fresh or frozen and thawed
  • 1 4 ounces  Can chop green chiles. For an even richer flavor, you can substitute or combine it with frozen Hatch green chile.
  • 2 teaspoons Ground cumin
  • 2 teaspoons Pure chile powder
  • 1/8 teaspoon Cayenne pepper
  • 3 cups Water, plus more if needed
  • 2 cups Grated Monterey Jack cheese
  • 2 tablespoons Chopped fresh cilantro

Instructions

  1. Season the chicken with salt and pepper. In a large saucepan, heat the oil over high heat until shimmering but not smoking.
  2. Add the chicken pieces and cook, stirring, until browned, 2 to 3 minutes. Lower the heat to medium-high and add the onion and garlic.
  3. Cook, stirring occasionally, until the onion is translucent, 5 to 6 minutes. Add the beans, corn, chilies, spices, and water.
  4. Bring to a boil; reduce the heat to low, and simmer, uncovered, for about 1 hour, stirring occasionally.
  5. Add more water, ½ cup at a time, if the chili is too thick. When the chili is done, taste and add more salt and pepper if needed. Ladle the chili into bowls and top each serving with a spoonful of cheese and a sprinkling of cilantro.

Gaea Kalamata Extra Virgin Olive Oil

The P.D.O. the region of KALAMATA in the southwest Peloponnese, overlooking the Ionian Sea is a vast olive grove and the land that gave birth to the most sought-after world famous “Koroneiki” olive variety. Used solely for the production of this cold extracted superior category olive oil, the fresh, green handpicked Koroneiki olives deliver an exceptionally well-balanced oil with a different pepper and almond aftertaste.

Available for $12.99 at www.gaeaus.com

Recipe and Picture it is kindly shared with us from 5wpr.com