Wednesday, September 5, 2007
I think for dinner tonight I'm going to make White Chili. This recipe is a little different, as I kind of made it up myself.

Well, I didn't get the idea myself, the dish is one of my favorites from this place in Los Angeles named Kate Mantilini.

(Actually the restaurant is technically in Beverly Hills, but how snooty does that sound saying, "I got the idea for this recipe from a little place in Beverly Hills"??)

Anyway, I've tried to approximate it to the best of my abilities, which obviously took many, many years. So please don't expect to go to Kate Mantilini and get a dish nearly half as good as this.

(ha-ha)

Unfortunately I haven't found white corn in this corner of the world, so I just use plain yellow kernels, which sadly isn't as good, but hey, what are you going to do?

Josh's White Chili


1 lb Boneless Chicken Breast, or Thighs, or pieces
1 Onion, chopped
2 cubes Chicken Broth
2 cloves Garlic
15 oz can Garbanzo Beans
15 oz can Pinto Beans
15 oz can White Corn
1 t Oregano
1 t Chili Powder
1 t Ground Cumin
Tabasco

Sprinkle chicken with chili powder and cumin. Cook chicken in a skillet until 3/4 done. Set aside.

In a large pot heat garbanzo beans, pinto beans, white corn and onion. Add oregano and chicken broth cubes. Stir until the cubes have dissolved.

Add chicken and simmer.

Lastly, thrown in a dash or two or three of Tabasco.

 
posted by Josh at 10:49 AM |


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