Wednesday, October 7, 2009

Just Had to Share This Recipe With You

My hubby has been on atkins and just like most men, he would make you sick. He drops weight so fast as I sit there slowly losing my pregnancy weight...and yep took me over a year!

Anyway I a posting this because he LOVED it! I made it last Friday night and it was the perfect way to end our week!

I actually then got really creative and used the leftovers to make some yummy appetizers the following night. I put the leftover chili into individual ramekins (like the dishes you use to make creme brulee). I then topped each dish with a puff pastry cup and baked in the oven. Yes- rave reviews- hope you enjoy too! :)

White Chicken Chili (with a low carb alternative!)

16 oz or so of canned white beans (replace half with cauliflower for low carb version!)
2 large onions, chopped
1 stick unsalted butter
1/4 c all-purpose flour
3/4 c chicken broth
2 cups half and half
1 tsp Tabasco
1 1/2 teaspoons chili powder
1 tsp ground cumin (I usually put in more)
1/2 teaspoon salt (I usually put in more)
1/2 teaspoon pepper (I put in more)
two 4-oz cans whole mild green chilies, drained and chopped
5 boneless, skinless chiken breasts (about 2 pounds)
some extra butter and oil to cook them in
1 1/2 c grated Monterey Jack
1/2 c sour cream

INSTRUCTIONS:

1. Heat a large skillet (I like cast-iron) over moderately high heat and put in some butter and oil. Meanwhile coat your chicken with salt and pepper and maybe some chili powder. Throw them in the skillet and resist the urge to turn them over. Leave them for five minutes, or until nicely browned, then flip them. Leave it there until browned and then flip them every few minutes until they are done (which you can tell by poking a knife into the thickest part and seeing if it's white instead of pink).

2. Remove the chicken from the pan. When the chicken is cool enough to handle, shred it with your fingers and set aside.

3. While waiting for chicken to cool, cook the onion in the same pan with 2 Tbs of butter until softened.

4. In a heavy pot, large enough to hold all the ingredients, melt remaining 6 Tbs of butter over moderately low heat and whisk in flour. Cook the roux, whisking constantly, for three minutes. Stir in the oinoin and gradually add the broth and half and half, whisking the whole time. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. (It will be nicely and obviously thick.) Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilies, chicken and cheese, and cook over moderately low heat, stirring occasionally for 20 minutes. Add sour cream. May be served immediately -- though like all chilis this tastes awesome the next day.

5. Serve with the usual chili garnishes--cilantro, cheese, jalapenos, tomatoes, etc.

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