Saturday, March 13, 2010

White Chicken Chili w/ Rosemary Buttered Rolls

16 oz uncooked navy beans
1 can Hunt's roasted tomatoes
3-4 boneless, skinless chicken breasts
2 tbsps. olive oil
1 1/2 tsp. cumin
1 tsp. onion powder
1 tsp. garlic powder
Salt and pepper
1 med onion, diced
4 cloves garlic, minced
2 cups of chicken broth (fat free)
1/2 cup chopped celery
Seasoning to taste:
coarsely ground pepper
bay leaf
celery salt
hot pepper sauce or Sarichi sauce
Garnish: a dollop of fat free sour cream.

In large pot, simmer beans for two hours or follow directions on package.  Season with salt and pepper.
Heat the olive oil in a large pan, take the chicken breasts and rub the salt, pepper, cumin, onion and garlic powders on both sides until well coated.  Brown chicken in heated oil and cook both sides until golden brown. Remove chicken from pan and set the pan aside.  Cover the chicken with foil until it's cooled down.  Add the broth to the pan of chicken drippings and scrape up bottom with a spatula.  Add the garlic and  onions.  Simmer about 10 - 15 minutes, adding more liquid (chicken broth) if needed.  Cut the cooled down chicken into bite sized cubes, and set aside.
Add the pot of liquid to the pot of beans then add the celery, roasted tomatoes, cubed chicken and bring to a boil.

Reduce heat, and simmer for an hour stirring if needed. Remove about 2 cups of mostly beans from the pot and mash them with a fork, then return to the pot and simmer for about 15 more minutes -- this thickens the chili. Adjust seasoning to taste.  Serve in a bowl, top with a dollop of sour cream and serve with the Rosemary Buttered Rolls (see recipe below).


Rosemary Buttered Rolls by the Pioneer Woman

•Frozen, Unbaked Dinner Rolls
•Melted Butter, Regular, Salted
•Fresh Rosemary, Coarsely Chopped
•Coarse Sea Salt

Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.
After rising, brush rolls with melted butter.
Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt.
Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.
Serve skillet on the table.

This has been a favorite chili recipe of ours for several years now.  Ever since I tasted Ruby Tuesday's Chicken White Chili, I knew I just had to find the recipe to make it at home for my family.  I found a recipe, tweeked it quite a bit and even though it does not taste like the Ruby Tuesday version, it's still very good.  My hubby loves it and quite often asks for it.  The rolls were more than a magnificent sidekick to the chili.  They were delectable and melted in my mouth and once again the credit goes to the Pioneer Woman.  I'm afraid I'm going to have to make these rolls everyday for the rest of my life!!  Thanks Pioneer Woman :)  We watered this meal down with Rasberry Tea (see recipe in January 2010).  What a delightful, filling, tasteful and did I say low-fat? meal (shhh! don't tell the hubster).

Spring break is here and everyone returns on the 22nd and once they do Spring ball begins!!!  Yippee, skippee!!  Can't wait :)  ~isavortheweekend

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...