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Terry's Backflash White Chili

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FOR THE BEANS:
1 pound white navy beans
1 small red bell pepper; diced
1 small green bell pepper; diced
1 medium Spanish onion; diced
2 tablespoons olive oil
7 cups chicken stock
2 cloves garlic
3 teaspoons cumin
3 teaspoons chile powder
3 plum tomatoes; chopped
salt and pepper
FOR THE CHICKEN:
3 whole bone-in chicken breasts
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
1 tablespoon garlic; diced
2 tablespoons fresh cilantro; chopped

BEANS Soak overnight in water to cover. Drain. Over low heat, stir peppers and onion in olive oil for one minute. Add beans and sauté over medium heat for 5 minutes, stirring constantly. Add stock, garlic, cumin and chili powder. Simmer, uncovered until beans are soft, about 1 1/2 hour adding more broth as necessary. Stir in tomatoes about 20 minutes before beans are done and season to taste with salt and pepper. CHICKEN Crack the breast bones to flatten. Rub breasts with oil and season with remaining ingredients. Then roast in a preheated 350f oven about 30 minutes being sure not to overcook. Cool slightly and remove meat from bones. (If boneless breasts are used, grilling is preferable since they would dry out quickly if roasted). Serving Place a generous portion of beans in large flat soup bowl. Slice chicken thinly, keeping skin on and place on top of the beans. Garnish with salsa, sour cream, cilantro, and a warm quesadilla. Make quesadillas by topping a soft flour tortilla with about 1/4 cup grated cheddar cheese, 2 tablespoons sour cream, and hot peppers to taste. Fold each into quarters and warm through in a 350F oven. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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