Page H. Onorato: Try out this hot stuff in your kitchen on a cold night
Most everybody likes a hot bowl of chili with crackers on a cold winter’s night (yep, it’s still winter and cold). We got a little tired, though, of my old kidney bean and ground beef version, so I searched out a new recipe, revised it a bit, and it was a hit. Try it; it’s perfect with the corn muffins and a salad.
White Bean and Chicken Chili
2 large chicken breasts
1 tablespoon olive oil
1 medium onion (1 cup), chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 small can green chilies, chopped
2 cans Great Northern Beans, drained and rinsed
3 cups reduced sodium chicken broth
Grated sharp Cheddar or Monterey Jack cheese
Red or green salsa, to taste
1/4 cup fresh cilantro, chopped
Simmer chicken in lightly salted water, remove and cool, reserving broth. Chop chicken into bite-size pieces and set aside. Heat oil in a soup pot over medium heat. Add the onion and cook until soft. Stir in garlic and seasonings and cook about 1 minute. Add green chilies, beans and reserved broth (add canned to make three cups, if needed). Bring to a boil, reduce heat and simmer about 30 minutes. Stir in chicken and heat through. Serve with a spoonful of salsa, sour cream, cheese and a sprinkle of cilantro.
1 cup buttermilk
1 cup white self-rising cornmeal
2 tablespoons vegetable oil
1 small can (or 1 cup) creamed corn
2 tablespoons sugar (optional)
Grease 9 muffins tins and place in oven. Preheat oven to 400 degrees. Mix all ingredients, stirring only enough to moisten cornmeal through. Pour into hot tins and bake about 20 minutes, until nicely browned.
Page H. Onorato is a correspondent for The Lexington (N.C.) Dispatch.