Kyle’s Kitchen
In my humble opinion White Chicken Chili has always sounded both unappetizing and un-Texan until I saw this recipe. It’s from Nicole at allrecipes. com who always has good recipes. So I guess I’ll have to get over myself and make this. Like normal chili this is a one-pot dish.
White Chicken Chili
1 tbsp olive oil 1 pound skinless, boneless chicken breast halves, cut into 1/2-inch cubes 1 onion, chopped 2 cloves garlic, chopped 2 (15.5 oz.) cans great Northern beans, rinsed and drained 1 (14.5 oz.) can chicken broth 2 (4 oz.) cans chopped green chiles 1 tsp salt 1 tsp ground cumin 1 tsp dried oregano 1/2 tsp freshly ground black pepper 1/4 tsp cayenne pepper 1 cup sour cream 1/2 cup heavy whipping cream Heat olive oil in a large saucepan over medium heat. Add chicken, onion, and garlic; cook and stir until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes.
Stir in beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.
Remove chili from heat; stir in sour cream and whipping cream until incorporated.
Garnish with a dollop of sour cream, some cheese, sliced jalapenos and/or tortilla chips if you so desire. —kwc— Here’s an easy crockpot recipe using chicken thighs in a tasty sauce. Could you use chicken breasts? Probably, but I wouldn’t. Thighs are much better in crockpot recipes because you can’t really overcook them. This is a good one to assemble the night before, refrigerate, and put on low all day while you’re at work the following day.
Crockpot Chicken Thighs
8 bone-in, skin-on chicken thighs 1 tbsp olive oil Salt and pepper 3/4 cup ketchup 1/3 cup soy sauce 1/3 cup honey 3 tbsp minced garlic 1/2 tsp onion powder 1/4 tsp dried thyme 1 tsp dried parsley 1/4 tsp dried mustard 2 tbsp fresh chopped parsley Heat olive oil in a castiron skillet or heavy bottom pan. Sprinkle chicken with salt and pepper and sear, skin side down until golden. Remove the chicken from the pan and place skin side up in the crock pot.
To a medium-size bowl, add ketchup, soy sauce, honey, garlic, onion powder dried thyme, dried parsley, and dried mustard. Whisk together and pour over the chicken. Place lid on the crock pot and cook on high for 3 hours or low for 5 hours until chicken is done and the sauce has thickened.
Remove chicken and place on a serving dish. Spoon over the sauce from the bottom of the crock pot, sprinkle with fresh parsley and serve. —kwc— Here’s another easy one for a quick weeknight dinner. If you have to have meat just use a rotisserie chicken.
Spinach Tortellini Skillet
4 cloves garlic 1 tbsp olive oil 1 (28 oz.) can petite diced tomatoes 1/2 tsp dried basil 1/2 tsp dried oregano 1/4 tsp freshly cracked pepper 4 oz. cream cheese 19 oz. package frozen cheese tortellini 2 cups fresh spinach 1/4 cup grated Parmesan Mince the garlic and add it to a large skillet with the olive oil. Sauté the garlic over medium heat for about one minute, or just until it becomes fragrant.
Add the diced tomatoes (with juices), basil, oregano, and pepper to the skillet. Stir to combine and continue to cook and stir until the tomatoes are hot.
Cut the cream cheese into chunks, then add it to the hot tomato sauce in the skillet. Continue to cook and stir until the cream cheese has melted into the tomatoes and created a smooth and creamy sauce (use a whisk, if needed).
Meanwhile, bring a large pot of water to a boil for the tortellini. Once boiling, add the tortellini and continue to boil for about three minutes, or until they are all floating (make sure to check the package instructions for the recommended cook time). Drain the tortellini in a colander.
While the tortellini is draining, roughly chop the spinach into bite-sized pieces. Add the chopped spinach to the sauce in the skillet and stir to combine, allowing the heat to wilt the spinach.
Add the drained tortellini to the skillet and stir to combine with the sauce.
Sprinkle the Parmesan over top and stir to combine. Give the tortellini a taste and adjust any salt or seasonings to your liking.
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