Puleo’s Grille Red and White Bean Chicken Chile Wednesday, January 23, 2008

Ingredients

Steve Puleo

2 lb boneless, skinless chicken breasts
Italian dressing (Your favorite)
Seasoning Mix (your Favorite*
2 1/2 cups onions in 1/4 inch dice
1/3 cup extra virgin olive oil
1 1/2 TBSP garlic, fresh, minced
1 4 oz can diced green chilies
2 TBSP Jalapeno pepper, 1/4 inch dice
2 15 oz cans Bush dark red kidney beans
5 cups chicken broth
1 1/2 tsp sea salt
1 1/2 TBSP cumin
2 tsp oregano
1/4 tsp cloves, ground
1/4 tsp crushed red pepper
1 TBSP chile Powder
2 15 oz cans Bush Great Northern white beans
5 cups chicken, cooked and cubed

Directions

Marinate chicken in dressing for at least 4 hours. Remove from marinade. After marinating, rub the chicken in your seasoning. Place on a baking sheet and cook in a 375 deg oven for 12 minutes. Let cool and cut into ½ inch cubes. In a large pot, saute onion in olive oil until soft. Add garlic, chilies, and jalapenos. Saute for 1 minute more. Drain beans and rinse. Add kidney beans, broth and spices. Bring to a simmer and cook for 15 minutes. Drain White beans and rinse. Add chicken and beans to pot and simmer for 20 minutes. Let cool and store in fridge. Rewarm when ready to serve.

Puleo’s serve the chile topped with shredded cheese, sour cream mixed with fresh lime juice and fine diced fresh cilantro. Fried tortilla strips and sliced green onions. These good folks use Wham seasoning from John Willingham, a world champion Memphis BBQ master. To order go to www.willinghams.com

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