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Chicken & White Bean Chili
w/ pineapple-tomatillo salsa
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Ingredients:
2 1/2 Pounds Chicken Thigh Meat, boneless, skinless
1/2 tsp. Salt, Pepper, Oregano, & Garlic Powder
1 Recipe Salsa Verde
2 Tbs. Dark Chile Powder
1 Can Crushed Pineapple, natural, no sweetener added
1 Can Great Northern White Beans, 14 oz.
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Prepare one recipe of salsa verde.
This can be done the day before if you wish.
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Remove most of the visible fat from the chicken.
This is easy to do with chicken thighs because the fat is found in large pieces in two different areas of the thigh.
Sprinkle the salt, pepper, oregano and garlic evenly over the chicken.
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Place chicken onto the grill and cook.
Chicken takes about 10 minutes to cook all the way through.
If you are making the salsa verde at the same time, roast the vegetables on the grill before cooking the chicken.
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Remove cooked chicken from the grill.
Let chicken cool for a few minutes.
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Cut chicken into one inch square pieces.
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Add chicken, pineapple & chile powder to the pot.
Mix ingredients well and cover the pot.
Cook chile at the lowest setting on the stove.
Chili should cook for about half an hour at a setting that is below a simmer.
The ingredients should create steam but not really simmer.
I don't have a crock pot but have a feeling that this is how they cook.
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Open the can of white beans.
Rinse off beans and add to the pot.
Cover pot and continue to gently cook the chili for another hour.
You can stir the pot once in a while.
Taste chili for salt and add a little more if needed.
Serve chili in bowls over cilantro rice.
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