Poultry: White Chicken Chili

By JoFClark

Ingredients

• 1 poblano pepper or 2 large jalapenos
• 2 T vegetable oil
• 2 garlic cloves, chopped
• 1 large onion, chopped
• 1 1/4 pounds boneless chicken breast, cut in 1 inch pieces
• 1 1/2 t dried oregano
• 2 t ground cumin
• 1/3 t ground cinnamon
• 1/8 t ground cloves
• 1 15 ounce can white beans, rinsed and drained
• 3 cups fat free chicken broth
• Optional: Chopped tomato, salsa, and fresh coriander, for garnish

Preparation

Step 1

To roast the pepper, place it over a gas flame, or set it inder the broiler, turning it frequestly until the skin is blistered all over. Place in a plastic bag for 15 minutes. Peel the pepper, remiving the carred skin with your fingers. See and chop the pepper. Take care to scrub your hands well with soap, including under the nails. If using jalapenos, use the same procedure.

Heat the oil in a Dutch oven over medium-high heat. Saute the garlic and onion until the onion is soft, 4 minutes.

Stir in the chicken. Cook until the pieces are white all over, stirring to turn them, about 3 minutes. Stir in the oregano, cumin, cinnamon and cloves. Add the beans, chopped poblano pepper and the broth. Simmer the chili until the chicken is tender, about 30 minutes. This chili keeps for 3-4 days.