Thursday, May 15, 2014

White Chicken Chili

White Chicken chill served  with a  Havarti   Cheese Spinach  Panini

olive oil
1 large 2 onion, chopped
1 pound  ground chicken
1 tsp. salt
2 Tsp. ground cumin
1 cup water
1 Tbs. dried oregano
2 tsp. chili powder
3 Tbs. flour
1 - 15 oz. can cannellini beans rinsed and drained
2 cups fresh chopped baby  spinach
1 1/2 C frozen  corn
1 -15 oz. can chicken broth
1/4 tsp. red pepper flakes
1/2 C shredded mozzarella cheese

In a large pot, heat the oil over medium high heat.  Add the onion and cook until translucent, about 5 minutes.  Add ground chicken, 1 tsp. salt, cumin, oregano, and chili powder.  Cook, stirring frequently, until the chicken is cooked through, about 8 minutes.  Stir the flour into the chicken mixture.  Add the beans, spinach, corn and chicken stock.  Bring the mixture to a simmer, scraping  the  bottom of the pan often with a wooden spoon,  add more oil if needed.  Simmer roughly 30 minutes on low.  Add red pepper flakes and simmer.  Ladle in bowls and top  with  mozzarella cheese.

Havarti cheese and Spinach Panini.

 In a  med  skillet melt 2 tablespoons of butter and add 2 cups of  fresh  baby spinach  and saute, just as the spinach starts to wilt take it off the heat.  If you have a Panini press get it hot and place a good whole grain bread on it , add the spinach and place 2- 3  to slices of Havarti cheese on the spinach and another slice of bread on top  and close the machine and  let it toast. If you  dont have a Panini press, you make just as you would a grilled cheese on the stove top.

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