NOTE; TIMES HAS PERMISSION TO DISTRIBUTE
BY ELLEN FOLKMAN
Special to the Times
I'd like the white chicken chili recipe from Ruby Tuesday. Thank you.
Dana Maley, St. Petersburg
Karen Wenner of Palm Harbor sends a recipe she found in a Junior League cookbook from Boca Raton, Savor the Moment. Her family enjoys this recipe with a salad and corn bread on cool nights. At first glance you may think this recipe requires some forethought since the beans need to be soaked overnight. Not so, because you can substitute two 14-ounce cans of rinsed white beans as a time saver. So many spices give this dish bold flavor.
Peanut butter pie is the recipe Cindy Roe of St. Petersburg would like to have. Anita Maronpot of Seminole would like Red Lobster's tartar sauce recipe.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email firstname.lastname@example.org. Include your name, city and phone number.
White Chicken Chili
1 pound dried Great Northern beans
2 ½ pounds boneless chicken breasts
2 medium onions, chopped
1 tablespoon olive oil
4 garlic cloves, minced
2 (4-ounce) cans chopped green chiles, or to taste
2 teaspoons ground cumin
1 ½ teaspoons dried oregano
¼ teaspoon ground cloves
½ teaspoon cayenne
5 cups chicken broth
1 (12-ounce) can beer
¼ teaspoon lemon pepper, optional
¼ teaspoon white pepper, optional
¼ teaspoon black pepper, optional
3 cups shredded Monterey Jack cheese, divided
Salt to taste
Sour cream, optional
Rinse and pick the beans and combine with water to cover in a large bowl. Let stand 8 hours or overnight.
Combine the chicken with cold water to cover in a large saucepan. Simmer for 15 minutes or until tender. Drain, cool and chop the chicken. Set aside.
Saute the onions in the olive oil in a saucepan until transparent. Stir in the garlic, green chiles, cumin, oregano, cloves and cayenne. Saute for 2 minutes.
Drain the beans and add to the saucepan. Add the chicken broth, beer, lemon pepper, white pepper and black pepper.
Bring to a boil and reduce the heat. Simmer for 2 hours or until the beans are tender, stirring occasionally.
Add the chicken and cook until the chicken is heated through. Stir in 1 cup of the cheese. Season with salt to taste.
Ladle into serving bowls. Sprinkle with remaining cheese. Garnish with salsa, sour cream or both.
Serves 6 to 8.
Source: Karen Wenner, Palm Harbor
Photo by ELLEN FOLKMAN/Special to the Times
Go for the bold with White Chicken Chili.