Post by blackcrowheart on Oct 15, 2006 18:08:06 GMT -5
Aztec Style Chowder
Serves 6
1 lb aztec or black beans
8 C chicken stock
1/2 stick butter
1 lb boneless chicken breasts, 1-inch dice
1 med onion, diced
2 Anaheim or New Mexico chiles, seeded and diced
1 T minced garlic
1/4 tsp cayenne pepper
1/4 tsp cumin
1 C yogurt
1/2 C shredded Jack cheese
2 T cilantro, chopped
Salt, pepper
Tortilla chips
Rinse beans and soak with chicken stock in large pot for 8 hours. Bring
beans and stock to boil, reduce heat and simmer 1-1/2 hours until beans are
tender. Melt butter in saucepan, and add chicken and saut� over medium-high
heat turning pieces until browned, about 5 minutes. Add onion, chile and
garlic and saut� another 5 minutes. Add yogurt, stirring well and when
homogenous, add entire contents to the beanpot, simmering for another 10
minutes. Salt and pepper to taste. Serve with cheese and cilantro sprinkled
on top and chips on the side.
source unknown
Serves 6
1 lb aztec or black beans
8 C chicken stock
1/2 stick butter
1 lb boneless chicken breasts, 1-inch dice
1 med onion, diced
2 Anaheim or New Mexico chiles, seeded and diced
1 T minced garlic
1/4 tsp cayenne pepper
1/4 tsp cumin
1 C yogurt
1/2 C shredded Jack cheese
2 T cilantro, chopped
Salt, pepper
Tortilla chips
Rinse beans and soak with chicken stock in large pot for 8 hours. Bring
beans and stock to boil, reduce heat and simmer 1-1/2 hours until beans are
tender. Melt butter in saucepan, and add chicken and saut� over medium-high
heat turning pieces until browned, about 5 minutes. Add onion, chile and
garlic and saut� another 5 minutes. Add yogurt, stirring well and when
homogenous, add entire contents to the beanpot, simmering for another 10
minutes. Salt and pepper to taste. Serve with cheese and cilantro sprinkled
on top and chips on the side.
source unknown