White Bean & Roasted Chicken Chili
1 -4 to 5 pound cut-up chicken, roasted & torn into bite size pieces -see below
8 oz turkey kielbasa sausage, diced
1 large onion, chopped
1 large bell pepper -green, red or yellow
1 jalapeño, minced
2 garlic pods, minced
4 cups chicken stock
1 1/2 to 2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground coriander seed
2 -15 oz cans Cannellini beans, drained & rinsed
1 -15 oz can Navy beans, drained & rinsed
2 cups fresh or frozen white kernel corn
1 -14.5 oz can diced tomatoes, with liquid
Salt & pepper to taste
In a large stockpot, sauté the sausage over medium heat until brown. Add the onion, bell pepper, jalapeño and garlic. Sauté until onions are clear. Stir in the cumin, oregano, chili powder and coriander. Add the chicken stock and bring to a boil. Reduce heat to medium low and simmer for about 15 minutes.
Stir in the beans, corn and tomatoes. Bring back to a simmer and add salt and pepper taste. Turn heat to low and simmer about 30 minutes. Add chicken and simmer on low for 10 minutes.
Note: If you like your chili thicker, slowly stir in a tablespoon or so of masa flour before adding the chicken.
Roasted Chicken for Stews
1 large broiler or hen (about 4.5 lbs), cut up
salt & pepper
Preheat oven to 400 degrees F.
Remove any fat from the chicken, wash under running water and pat dry with paper towels. Sprinkle with salt and pepper. Place chicken on a baking sheet and sprinkle with olive oil rubbing oil over each piece.
Bake for 30 minutes and reduce heat to 350 degrees. Cook another 15 minutes or until thigh meat tests done.
Let cool before deboning for recipes.
Note: Removing the skin will create less grease but cooking time should be shortened. I think the skin helps flavor the chicken.