Winter Wonderland
There's nothing nicer to take a sunday afternoon walk under a bright blue sky and a landscape topped with freshly fallen snow.
That's the winter I love - the winter with snow slush everywhere on the streets and the heavy grey clouds makes me counting the days until spring arrives. Until then, I need to make myself as comfortable as I can at home - for example with this delicious white Chilli.
adapted from from The Pioneer Woman Cooks
2 Chicken thights
1 Medium onion, diced
2 Gloves garlic, finely minced
1 Can green chilies, chopped
2 Red chilis, finely minced
250g Dried white beans, rinsed
1 Litre Chicken broth
1 tsp ground cumin
1/2 tsp paprika
1/2 tsp cayenne pepper
1 Cup whole milk
1 tbsp cornflour
Cheddar chease, grated
Cilantro, chopped
Salt & pepper to tase
Optional: Sour Cream
Optional: Corn Torillas
In a medium pot cover the chicken with cold water and cook for 20-30 minutes, put it on a plate and let cool a little. Then remove the meat from the bones with your fingers and set aside. In another pot add a little olive oil and cook the onions, red chilis and garlic for about 2 minutes. Add the chopped green chilies and the white beans, add the chicken broth. Season with salt, pepper and cumin and cook with the lid on for about 2 hours or until the beans are done. After 1 hour it's time to add the chicken.
When the beans are done, mix milk with the cornflour and pour into the chili for thickening the sauce. After 10 minutes season to taste and add the cayenne pepper,paprika, cilantro and cheddar cheese while stirring until melted. I served it with warm tortillas. Enjoy!
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