I found the original recipe on the Add a Pinch blog or rather, it found me because I get a daily digest from it. There's a wonderful variety of recipes and weekly meal plans on this site and I often make use of it.
But, I did make some changes, aside from the additional liquid. I cut the recipe down to two servings, for starters, and then did some substitutions.
See what you think!
What you'll need: (according to me!)
1 chicken breast
2 c. chicken broth
1/2 clove garlic, minced
1/4 small onion, minced
1/2 c. diced mushrooms
1 tbsp. diced jalapeno peppers
1/2 c. canned white beans, drained and rinsed
1/2 c. canned chickpeas, drained and rinsed
4 strips prosciutto, chopped
1/2 tsp. dried oregano
1/2 ground cumin
1/4 tsp. chili powder
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
What to do:
Place chicken stock and chicken breast in large pan and bring to a boil. Lower temperature and cook for 20 minutes or so, depending on the thickness of the breast. When ready, remove chicken and shred, adding the meat back into the broth.
Add the remaining ingredients and bring to a boil again, the quickly simmer for 5 minutes.
Serve and enjoy with a freshly made roll or slice of bread. Easy, isn't it!
Dine out with the DINNER CLUB MYSTERIES
It's now here --
Marinating in Murder, book #3
Recipes included!
Here's a taste of the reviews:
Recipes included!
Here's a taste of the reviews:
Wiken’s third entry to the Dinner Club series is a
clever twist on the classic whodunit… The book will have you guessing until the
very end…. All in all, an intriguing read by Wiken.” – RT Reviews
"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society
"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society
ROUX THE DAY, the second Dinner Club Mystery is available in paper and as an e-book.
Recipes included!
TOASTING UP TROUBLE, the
first in the Dinner Club Mysteries is available at your favorite
bookstore and on-line, as a paperback and as an e-book.
Recipes
included!
Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.
Visit Linda at www.lindakwiken.com
Love to hear from you at my Facebook author page and
on Twitter @LWiken
Also appearing at www.killercharacters.com
Visit Erika at www.erikachase.com
at my Facebook author page
and on Twitter @erika_chase.
I'll be making this recipe now that the weather here in east Texas is finally getting cooler. It looks really good!
ReplyDeleteI hope you enjoy it, Linda. As I said, easy to make and I think, very tasty! Thanks for commenting.
ReplyDeleteWe call this "stewp"--somewhere between soup and stew.
ReplyDeleteit looks delicious.
My Mama's Chili (ground beef, no beans) was very liquid. I thought Chili was supposed to be soupier than thick. Then we got here to Oklahoma and find everyone makes their chili thick. I still prefer my mother's, but have learned to accept the other. Mother's was also a bit spicy (cayenne pepper, chili powder), but not sweet.
ReplyDeleteHubby likes white beans, and chicken, so we will be trying your recipe soon.