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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This chili for two goes over especially well on a cool night. We're racing fans, and I'm frequently asked to bring this dish to the races. I'm happy to do so, because I enjoy it, too. I just double or triple the recipe. Ingredients:
2 green onions, chopped |
1 to 2 tablespoons chopped seeded jalapeno pepper |
2 garlic cloves, minced |
1-1/2 teaspoons plus 1 tablespoon butter, divided |
1/4 teaspoon rubbed sage |
1/4 teaspoon ground cumin |
1/8 teaspoon ground ginger |
1/2 pound boneless skinless chicken breast, cut into 1-inch cubes |
1 tablespoon king arthur unbleached all-purpose flour |
1-1/4 cups chicken broth |
2 tablespoons milk |
1 can (15-1/2 ounces) great northern beans, rinsed and drained |
shredded cheddar cheese |
Directions:
1. In a skillet, saute the onions, jalapeno and garlic in 1-1/2 teaspoons butter until crisp-tender. Add the sage, cumin and ginger; cook for 1 minute. Add chicken; cook and stir until lightly browned.
2. In a small saucepan, melt remaining butter. Stir in flour until smooth; gradually add the broth and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Add beans. Pour over chicken mixture. Cook over medium heat until heated through. Sprinkle cheese on each serving. Yield: 2 servings.
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