January 17, 2010

<60 mins

YJDKIY is night behind and a little off schedule for the month, but the SmartChicken (free-range, 100% organic diet, no chemical exposure, certified humane, and also EXTREMELY expensive) was already defrosting, so it was White Chicken Chili night.

But, as per usual, YJDKIY mainly just used The Dutch Baker's Daughter's recipe as inspiration, and made it up as I went along.

Sauted with olive oil, basil and cumin, lots of cumin

Saute onion, green chilies, and garlic. After a few minutes, add about 2 cups of Full Circle Organic Chicken Stock from the pantry, then 2 cans of cannelini beans. Simmer a while, add more cumin, cilantro, red pepper flakes, chili powder.

The new YJDKIY-in-residence kitchen is almost complete!

Serve piping hot with a few diced tomatoes and raw sweet yellow onion, dried cilantro and some parm. Other diners chose to add Texas Pete, made locally in Winston-Salem!

Finito in approximately 45 minutes, although a longer simmer would probably be yummier.

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