Ingredients
1 can cooking oil spray (pam)
1 can chicken broth (13oz)
1 tbsp olive oil
1 can chopped green chile peppers
1 lb chicken breast, skinned
1 not drained, boned, diced
1/2 cup shallots, chopped
1/2 tsp coriander seeds, crushed
3 cloves garlic, minced
1/4 tsp ground cumin
1 can tomatillas (18oz), drained
2 can cannellini beans, drained
1 and coursley chopped
3 tbsp fresh squeezed lime juice
1 can ro*tel tomatoes, chopped but
1/4 tsp black pepper, not drained
Directions
Spray a large skillet with Pam, add Olive Oil and heat on medium high
until hot. Add diced Chicken and saute for 3 minutes or until done.
Remove Chicken from pan and set aside. Add Shallots and Garlic to the
pan and saute until tender. Stir in Tomatillas, Ro*tel Tomatoes,
Chicken Broth, Chile Peppers, and Spices. Bring to a boil, reduce and
simmer 20 minutes. Add Chicken and, Beans, cook for 5 minutes, stir
in Lime Juice and Pepper, heat and serve up into Chili Bowls topped
with Cheese. Or place all ingredients, except Cheese, in a Crockpot
and cook for 8 hours. Don't forget the Tortilla Chips, Sour Cream,
Avocado Dip and Mexican Beer. Good Eating.
Servings: 4 servings
Chili "Con-Caucasian" (White Chili) Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Academics have traced the existence of recipes far back into the far past, certainly as far back into history as the ancient Egyptians, and maybe even further. In practice though, mostly, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe discovered, according to historians is a series of tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Progressing into The time of the romans 25BC a roman called Apicius created some documents detailing recipes enjoyed by wealthy roman citizens. He describes how the meals were divided into hors d`oeuvres, main course and desserts, something that is very familiar to us today. Aspicius also informs us how the ancient cooks were skilled in the use of a good variety of spices and herbs, including some familiar names for example thyme, fennel and asafoetida. Over the next few centuries, the powerful and rich competed to serve the most exotic meals, and consequentially chefs and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, testing, and writing down the recipes of their peers. By the arrival of the twentieth century, cookbooks are highly popular mostly due to better eduction, increased leisure time and having more money. |
We hope you enjoy this Chili _Con Caucasian_ (White Chili) recipe.
