I created this recipe about 20 years ago based on something I had in a restaurant. Don’t ask me where! It is relatively easy but does involve bone-in chicken breasts which are very difficult to come by these days. Boneless, skinless are acceptable, but you’ll need to use bouillon or broth to make up for the lack of flavorful broth. Great northern beans can be substituted for the Cannellini beans. Great northern beans are very easy to make from dried, soak overnight, then simmer for two hours or until tender. Fresh herbs are always appropriate! Fresh oregano and a little parsley really make this taste delicious. Please note: this is very much an improvised recipe! Make it your own.
Ingredients
- 1 whole chicken breast (meaning 2 pieces—think a whole chicken) or 2 boneless, skinless. A roasted chicken breast would also work.
- 1/2 medium onion
- 1 stalk of celery
- 3 cloves of garlic
- 2 tablespoons of extra virgin olive oil
- 1/2 green and red bell peppers, 2 anchos and 3 jalapeños, roasted, seeded and chopped
- 1 can cannellini beans, rinsed and drained
- Chicken broth or bouillon as needed
- 1 Tablespoon freshly ground cumin
- 1 teaspoon cayenne
- 1/2 teaspoon ground white pepper
- 1 1/2 teaspoons dried oregano
- Freshly ground black pepper and salt to taste
Cooking Instructions
- Poach chicken in enough water to cover until tender. Cool, debone and cut the chicken into chunks. Strain broth. Set aside.
- Chop celery, onion and garlic in food processor. A small handful of fresh parsley makes a good addition as well. In a Dutch oven, sauté vegetables and spices in 2 tablespoons of EVOO on low heat until translucent and tender. 10-20 minutes, the longer, the better.
- Add broth to vegetables, then add chicken, chopped peppers and the cannellini beans. Add prepared chicken broth and/or bouillon and water as needed. Salt and pepper to taste.
- Serve with avocado, cilantro, Monterey jack cheese, sour cream and tortilla strips. Squeeze a wedge of lime over the top. Enjoy with a cold beer!
Le Cake 