This is the most asked for of all our recipes. A dish that is different enough to be unique, simple enough to create quickly, always popular at potlucks, and a great way to impress even the most skeptical of guests.

Rick Carlton

15 min. preparation, 15 min. cooking, for 4

6 cups (48 oz jar) white Great Northern Navy beans

3 cups (24 oz) chicken broth

1/4 tsp black pepper

1 tbsp olive oil

6 cloves garlic

2 stalks celery

4 medium onions

1 small can green chilis

1 lb boneless chicken

2 level tsp cumin

2 level tsp oregano

1/4 tsp cayenne (red) pepper

2 tbls corn starch

1. add chicken broth, beans, and black pepper in pot and begin heating to low bubble while preparing other ingredients

2. peel garlic, cut into 1/4" squares, crush with side of knife, and chop finely

3. dice (chop) celery and onions

4. heat skillet, add olive oil and garlic for 1 min., then add onion, celery, green chilis, saute until onions and celery are soft, and then add to large pot

5. cut chicken into 1/2" squares, add olive oil to skillet, saute until white, and then add to large pot.

6. when pot bubbles, add cumin, oregano, and cayenne (red) pepper

7. add corn starch slaked in 1/4 cup cool water (add water to corn starch) and stir until sauce thickens

HINT: Serve sprinkled with shredded monterey Jack or cheddar cheese and a dollop of sour cream. Salsa and/or Louisiana (Tabasco) hot sauce can be added per individual taste.

To heat up chili, add fresh hot peppers to taste

This page was updated on 3-10-98. If you have queries or comments, email rcarlton@arkansas.net