Chicken Chili
Serves 10

 

1 lb. dried cannellini or other large white beans
3 cloves garlic, crushed
1 medium-large onion chopped (1 cup or more)
2 teaspoons dried basil
1 tablespoon ground, dried red chiles
8 cups chicken stock

1/4 cup butter
3-4 cups boneless, skinless, uncooked chicken, chopped in 1/4 in. pieces
1/2 cup chopped fresh cilantro
1 teaspoon salt
1 tablespoon chili powder
1/4 teaspoon ground cloves
1 can (4 oz.) diced green chiles

Preparation:

1. Rinse beans. Put first six ingredients in the order listed into slow cooking pot (crock pot). Adjust to lowest heat setting and leave for eight hours or until beans are very tender. (In a pot on the stovetop this will probably only take about four hours on lowest heat and would require two or three gentle stirrings during cooking.)

2. When beans are tender, melt butter in a large pan. Add chicken and stir fry for 3-4 minutes.

3. Add remaining ingredients to chicken and continue cooking until chicken is done (only another couple minutes).

4. Add chicken mixture to bean pot. Stir gently.

Presentation:

Serve in large bowls garnished with a dollop of sour cream and a sprig of fresh cilantro. Accompany with tortilla chips or hot crusty French bread, and a small salad. Your favorite ice cream will make the best dessert after this spicy chili.

Chef says:

3-4 cups of raw chicken equals approximately 5-6 skinless, boneless, chicken breast portions. This chili is really good the day that you make it, but even better the next day. So make it a day ahead.

It can sometimes be difficult to obtain specialty beans like the cannellini beans asked for in this recipe. Great Northerns or other large white beans actually would be a fine substitute. But it always makes me feel like I'm cooking up something special when I use special beans. If you can't find them at your store, here is one of my favorite sources, a great place to find dried beans, grains, flours, herbs and spices:

Phipps Country (Pescadero, CA) -- (650) 879-0787