Recipe #1
White Bean Chicken Chili
(The following is an easy crockpot recipe my family, including my 4-year-old son, enjoys. I got it from the Aug. 3, 2007, issue of all you magazine):
2 15-oz. cans white beans, rinsed and drained
4 C. low-sodium chicken broth
1 T. vegetable oil
2 whole bone-in chicken breasts (3 lb.)
salt and pepper
2 onions, chopped
4 cloves garlic, chopped
2 4-oz. cans roasted green chilies, drained
1 T. ground cumin
1. Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, about 2 hours.
2. Warm oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken, skin side down, in skillet; cook until brown, about 4 minutes. Turn and cook for 2 more minutes. Transfer to a plate; remove and discard skin. Drain all but 2 T. fat from skillet. Add onions and garlic; cook until softened, about 5 minutes. Add onion mixture, chilies, 1 C. water and cumin to slow cooker. Stir. Add chicken.
3. Cook on low for 6 hours, stirring twice. Remove 1 C. beans plus 1/1 C. liquid from slow cooker. Puree in blender and return to slow cooker. Remove chicken, shred it and return to slow cooker. Spoon in to individual bowls and serve. Serves 6.
4 C. low-sodium chicken broth
1 T. vegetable oil
2 whole bone-in chicken breasts (3 lb.)
salt and pepper
2 onions, chopped
4 cloves garlic, chopped
2 4-oz. cans roasted green chilies, drained
1 T. ground cumin
1. Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, about 2 hours.
2. Warm oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken, skin side down, in skillet; cook until brown, about 4 minutes. Turn and cook for 2 more minutes. Transfer to a plate; remove and discard skin. Drain all but 2 T. fat from skillet. Add onions and garlic; cook until softened, about 5 minutes. Add onion mixture, chilies, 1 C. water and cumin to slow cooker. Stir. Add chicken.
3. Cook on low for 6 hours, stirring twice. Remove 1 C. beans plus 1/1 C. liquid from slow cooker. Puree in blender and return to slow cooker. Remove chicken, shred it and return to slow cooker. Spoon in to individual bowls and serve. Serves 6.
Note: I like my chili spicy, so I added some more cumin and a touch of curry powder to my bowl.
Recipe #2
Garlic-Rosemary Slow Chicken
1 5-lb. roasting chicken, skinned
2 5-inch sprigs rosemary
2 celery stalks with leaves, each cut in to 4 pieces
2 small onions, quartered
16 garlic cloves
1 T. lemon juice
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
rosemary sprigs, optional
1. Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Place rosemary, celery, 4 onion wedges and 4 garlic cloves in cavity of chicken; tie legs together using twine. Place chicken, breast side up, in a 4-quart electric slow cooker; add remaining onion and garlic.
2. Drizzle lemon juice over chicken; sprinkle with salt, pepper and paprika. Cover; cook on low heat for 8 hours.
3. Discard rosemary. Serve chicken with vegetables and garlic. Garnish with additional rosemary and lemons, if desired. Makes 8 servings.
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1 comment:
Both these recipes look so good.
Thanks for sharing.
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