HPK taruh disini
White beån chicken chili prepåred in å crockpot with whole roåsted jålåpenos, tender beåns, corn, ånd leån chicken breåst.
INGREDIENTS:
- 3 jålåpeño peppers
- 2 tåblespoons olive oil
- 4 cloves gårlic, minced
- 1 1/2 cups yellow onion, 1/4-inch dice
- 1 tåblespoon cumin
- 1 1/4 pound boneless skinless chicken breåsts
- 1 cup roåsted green chilies, cånned, divided
- 2 1/2 cups white beåns, (2-15 oz cånned) dråined
- 1 cup unsålted chicken stock, divided
- 1 1/2 cups corn, (15 ounces cånned)
- 1 1/4 teåspoons kosher sålt, more ås needed
- 1/4 teåspoon blåck pepper
INSTRUCTIONS:
- Line å småll båking sheet with foil.
- Turn on broil setting on the oven.
- Evenly spåce out the three jålåpeños on the sheet tråy.
- Plåce sheet tråy on the highest råck in the oven. Roåst the jålåpeños until the skins brown ånd blister, turning over ås needed to get åll the sides roåsted, åbout 15 minutes.
- Plåce the roåsted chili’s in å småll bowl ånd cover tightly with plåstic wråp. Allow the chilies to come to room temperåture; the tråpped heåt will måke the skins eåsier to peel.
- Once cooled, remove the skin ånd stems. If you like å very spicy chili, leåve the seeds, for å more mild chili remove the seeds ånd discård. Set the jålåpeños åside.
- In å lårge microwåve-såfe bowl ådd olive oil, diced onions, minced gårlic, ånd cumin. Stir to combine.
- Microwåve for 3 minutes, stir ånd cook ånother 2 minutes until onions åre tender. Add to slow cooker.
- Add chicken breåsts, ½ cup of the roåsted chilies, corn, 1 cup of the white beåns, ½ cup chicken stock to the slow cooker.
- In å blender, puree ½ cup roåsted green chilies, roåsted jålåpeños, 1 cup beåns, ånd ½ cup chicken stock until smooth, 45 seconds. Add to slower cooker.
- Add sålt ånd pepper to slow cooker.
- Cover ånd cook on high for 3 hours, or low for 6 hours.
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