Posted By: Irishguy
White Bean Rotisserie Chicken Chili... - 02/21/19 02:30 AM
Mrs. Irish got to work from home today, which she does about one day a week. So this morning she put on some dry Great Northern beans. Sorted, soaked and cooked them. Then shortly before I got home she took the rest of the chicken (from which we had previously used the breast to make the Chicken, Broccoli Casserole) and put it in a pot with some water and simmered it, bones and all for a good hour. This made a few quarts of chicken stock. She removed the chicken and cleaned all the meat from the bones and chopped it all up. She tossed the bones and canned almost all the chicken broth for future cooking.
She then took:
1 onion chopped
1 yellow bell pepper chopped
1 jalapeno seeded and chopped
2 stalks of celery chopped
5 cloves of garlic minced
She sweated all that in a stock pot until tender and then added in:
The Northern beans she cooked previously
The chicken she de-boned and chopped.
1 can of green chili's
1 cup of frozen corn
1 1/2 quarts of the reserved chicken stock
1 tablespoon of salt
1 tablespoon of pepper (We would have used white, but we didn't have any)
2 tablespoons of cumin
1 teaspoon of red pepper flakes
2 teaspoons of oregano
Then she let all that come to a boil and simmer for about an hour and a half.
After about an hour I took about 1/4 cup of cornmeal mix and slowly sprinkled it in there while stirring. This thickens it all up and adds a nice corn base to it.
Close to being ready...
![[Linked Image]](https://farm8.staticflickr.com/7875/46247600885_754541b993_k.jpg)
Of course I had to make some cornbread to go with it. Beans without cornbread is like a day without sunshine...
I like to pour hot oil into my batter and then pour the batter into a super hot skillet with super hot oil in it. The edges start to fry up like a funnel cake at the State Fair.
![[Linked Image]](https://farm8.staticflickr.com/7909/46247601455_61158a6b75_k.jpg)
It makes it nice and crispy.
![[Linked Image]](https://farm8.staticflickr.com/7896/40196871903_1b0719e211_k.jpg)
She garnished it with some Greek Yogurt, chopped green onions and shredded block cheddar...
![[Linked Image]](https://farm8.staticflickr.com/7836/40196870273_8e23228637_k.jpg)
She then took:
1 onion chopped
1 yellow bell pepper chopped
1 jalapeno seeded and chopped
2 stalks of celery chopped
5 cloves of garlic minced
She sweated all that in a stock pot until tender and then added in:
The Northern beans she cooked previously
The chicken she de-boned and chopped.
1 can of green chili's
1 cup of frozen corn
1 1/2 quarts of the reserved chicken stock
1 tablespoon of salt
1 tablespoon of pepper (We would have used white, but we didn't have any)
2 tablespoons of cumin
1 teaspoon of red pepper flakes
2 teaspoons of oregano
Then she let all that come to a boil and simmer for about an hour and a half.
After about an hour I took about 1/4 cup of cornmeal mix and slowly sprinkled it in there while stirring. This thickens it all up and adds a nice corn base to it.
Close to being ready...
Of course I had to make some cornbread to go with it. Beans without cornbread is like a day without sunshine...
I like to pour hot oil into my batter and then pour the batter into a super hot skillet with super hot oil in it. The edges start to fry up like a funnel cake at the State Fair.
It makes it nice and crispy.
She garnished it with some Greek Yogurt, chopped green onions and shredded block cheddar...
