Ultra Quick Chicken Chile And White Bean Stew Recipes

WHITE BEAN CHICKEN STEW

Steps:

• In a large saucepan, saute the onion, jalapeno and garlic in oil until tender. Add the broth, beans and cumin. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through. , Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and parsley; heat through.

WHITE CHICKEN CHILI STEW

Steps:

• Heat the oil in a large pot over medium-high heat. Add the scallions, garlic, jalapeno, chili powder and 2 teaspoons salt and cook until soft, about 2 minutes. Add the chicken broth, yucca, corn, carrots and chipotles and bring to a boil. Cover, reduce to a simmer and cook until the yucca is tender, about 15 minutes. Stir to break up the yucca and thicken the broth slightly.
• Add the chicken and beans and cook, stirring occasionally, to heat and thicken, about 10 minutes. Stir in the cilantro before serving.

CHICKEN & WHITE BEAN STEW

Steps:

• Cook onions in dressing in medium saucepan on medium heat 3 min., stirring occasionally. Add chicken and garlic; cook 5 min. or until chicken is no longer pink, stirring occasionally. Stir in tomatoes and basil; simmer 8 min. or until chicken is done.
• Add beans; stir. Cook 2 min. or until heated through, stirring occasionally.
• Serve topped with cheese.

QUICK CHICKEN CHILI

Steps:

• Combine onion and celery in a pot over medium heat. Cook about 5 minutes. Add garlic and cook until vegetables are tender, about 2 minutes more. Season with salt and pepper. Add green chiles, then chili powder and 1 can cannellini beans. Cook until flavors marry, about 5 minutes.
• Meanwhile, pour remaining can of beans into a bowl and mash to a paste consistency. Add mashed beans to the onion and bean mixture. Add chicken stock and cooked chicken. Reduce heat and simmer about 25 minutes.

WHITE BEAN SHREDDED CHICKEN CHILI

Steps:

• Heat oil in a large pot over medium-high heat. Saute onion and garlic in the hot oil until tender, about 5 minutes. Add cumin and continue cooking for 1 minute.
• Stir in chicken broth, scraping the bottom of pot with a wooden spoon. Add chicken, beans, chiles, oregano, salt, and cayenne to the pot and bring to a simmer. Continue simmering, stirring occasionally, about 15 minutes.

CHICKEN-CHILE STEW WITH BEANS

Steps:

• Rinse beans and pick over to remove any stones or damaged beans. Place in a 6-quart Dutch oven. Add 8 cups water; cover and soak 8 to 24 hours. Sprinkle chicken generously with salt and pepper. Refrigerate, uncovered, preferably overnight.
• Drain and rinse beans; return to pan and set aside. In a large nonstick skillet, slowly cook salt pork until lightly browned. Add to beans along with whole pasilla peppers and the 8 cups stock. Add a big pinch of salt; bring to a simmer. Skim as needed. Simmer, partially covered, for 1-1/4 hours.
• Meanwhile in the skillet used to cook the salt pork, slowly cook the chicken, skin side down first, until very well browned about 15 minutes. Remove chicken from skillet and set aside. Pour off all but 2 tablespoons of fat from pan. Add onions and a good sprinkle of kosher salt. Stir well, scraping up any browned bits from the bottom of the pan.
• Add peppers and garlic; stir well. Cook slowly for 5 to 10 minutes, stirring often. Sprinkle with paprika, chili powder, and cocoa; stir well. Stir in the tomato paste and honey. Cook another 3 to 5 minutes.
• If liquid level is below the beans, add more chicken stock or water. Ladle a cup of the bean liquid into the onion-pepper mixture. Bring to a simmer; carefully transfer to Dutch oven with beans. Taste for seasonings and adjust as needed.
• Add chicken thighs and cook, partially covered, at a low simmer for 10 to 15 minutes.
• Add the pumpkin and cook until chicken is tender and pumpkin is cooked through but not collapsing, about 15 minutes. Remove and discard salt pork and pasilla peppers. Serve over rice with cilantro, red onion, sliced peppers, and sour cream.

CHICKEN AND WHITE BEAN STEW

Steps:

• In a large soup pot or Dutch oven, cook the bacon over medium heat until cooked, but not crisp (about 5 minutes).
• Add the onion and garlic; cook, stirring, until softened (about 5 minutes).
• Add the potatoes and chicken broth; simmer until the potatoes are just tender (about 15 minutes).
• Meanwhile, pull the meat off the rotisserie chicken, discarding skin and bones.
• Add the chicken and white beans to the stew; cook until heated through.
• Just before serving, stir in the arugula and season to taste with salt and freshly ground black pepper.

CHICKEN-CHILE STEW

Steps:

• Season chicken with salt and pepper. Heat oil in a large, heavy pot over medium-high heat. Add half of chicken, skin-side down. Cook, turning once, until both sides are golden brown, about 10 minutes. Transfer to a plate. Repeat with remaining chicken.
• Carefully remove and discard all but 2 tablespoons fat from pot; reduce heat to medium. Add chiles, onion, and garlic. Cook, stirring occasionally and scraping browned bits from bottom of pot, until onion is softened and golden in spots, about 5 minutes. Add oregano and chili powder. Cook, stirring, until fragrant, about 30 seconds.
• Return chicken with accumulated juices to pot, along with broth and 4 cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until a thermometer inserted into thickest part of thighs (without touching bone) registers 165 degrees, 8 to 10 minutes. Transfer chicken to a plate; let stand until cool enough to handle.
• Meanwhile, mash half of beans to a paste in a bowl with a potato masher. Stir mashed beans into pot with remaining whole beans. Increase heat to medium and bring to a simmer. Simmer, uncovered, until liquid has thickened slightly, about 10 minutes.
• Remove and discard chicken skins and bones. Pull meat into bite-size shreds and stir into stew. Simmer until heated through, about 1 minute. Reduce heat to low to keep warm until ready to serve. Serve with lime wedges, cilantro sprigs, and salsa fresca.

QUICK AND EASY CHICKEN CHILI

Steps:

• Stir together the corn, hominy, pinto beans, and kidney beans in a large saucepan over medium heat; bring to a boil. Stir in the salsa, chili powder, cumin, and water; return to a boil. Cook another 15 minutes. Stir in the chicken to serve.

ULTRA-QUICK CHICKEN, CHILE AND WHITE BEAN STEW

Steps:

• Drain and rinse beans.
• Poach the chicken in the stock, remove, and cut into cubes.
• In a separate pan, heat oil and saute onions until translucent.
• Add garlic, canned chilies, cumin, and cayenne, stirring for 3 minutes.
• Add beans, chicken, stock from poaching pan, and cheese. Simmer for 10 minutes.
• Top each serving with some chopped jalapeno pepper and garnish with a dollop of sour cream.