Hi everyone. We are getting very close to the end of our January Celebrity Home Chef series and it has been positively, culinarily, riveting! Today we have a Florida native who does qualitative market research, including focus groups, as well as marketing consulting. Dag, she’s busy! She is a mother of four and pleases her crowd with this tasty and healthy chicken dish.
Andrea Rawicz says she took it from the South Beach Diet mailings she gets most days. She keeps the cheese and half and half out – and uses a lighter touch on the spices for her kids. She serves it over red quinoa or brown rice. This hearty lunch is guaranteed to leave you feeling satisfied and energized for the rest of your day. Enjoy!!!
P.S. Local people, PLEASE email me if you want to bake for the Haiti fundraiser event this Saturday the 29th at the Unitarian Church: firstname.lastname@example.org
White Chipotle Chicken Chili:
Filled with lean meat, vegetables and flavorful seasoning, this hearty lunch is guaranteed to leave you feeling satisfied and energized for the rest of your day.
White Chipotle Chicken Chili (Phase 1)
Tip: Chipotle peppers are jalapeños that have been dried and smoked. They come canned, packed in adobo (a tomato-based sauce); you can find them in the Latin or ethnic foods aisle of your market. Beware: Unless you like your chili super-hot, remove the seeds before adding peppers.
A healthy twist on a spicy classic, this terrific dish tastes even better the next day.
1 tbsp extra-virgin olive oil
1 large onion, chopped
4 boneless, skinless chicken breast halves (1 ¾ lb), cut into 1-inch chunks
2 tsp chili powder
2 tsp ground cumin
Salt and black pepper
3 cans (14.5-oz size) white kidney or cannellini beans, drained (save ½ cup draining liquid) and rinsed
2 cups reduced-sodium chicken broth, divided
1 tsp canned chipotle chili, seeded and minced
½ cup nonfat half-and-half
Garnishes: Shredded reduced-fat Monterey Jack cheese, chopped fresh cilantro
Warm oil in large saucepan or Dutch oven over medium-low heat. Add onion; cook 4 minutes, stirring. Push onion mixture to one side; add chicken to skillet; sprinkle mixture with chili powder, cumin, salt, and pepper. Cook 5 minutes, stirring.
Increase heat to medium-high. Add 2 cans of the beans and draining liquid, 1 ¼ cups broth, and chipotle; bring to a simmer. Cook 10 minutes, until chicken is cooked through.
Meanwhile, combine remaining 1 can beans and ¾ cup broth in bowl of food processor. Puree until smooth. Add to soup in pot, along with half-and-half. Simmer a few minutes, stirring, until warmed through and flavors incorporated. Serve hot; garnish with cheese and cilantro.