Recipe: Chicken Chili served in bread bowls

Janice ~

Melissa has some great ideas. You also might want to consider serving chicken chili in lovely home-made bread bowls.

This would be lovely with a green salad and cornbread muffins. Jello salad would also be a nice side.

______________________*Exported from Mastercook*

White Chili

Recipe By : The Dove's Nest Restaurant
Serving Size : 10 Preparation Time :0:00
Categories : Soups And Stews Tex-Mex

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tbl olive oil
1 medium onion -- chopped
3 cloves garlic -- minced
2 1/2 cups chopped fresh tomatoes or 2 (10oz) cans
chopped tomatoes with green chilies
6 tomatillos -- chopped
1 medium jalapeno -- seeded and minced
2 cups chicken stock
1 (7oz) can chopped green chilies
2 cups chopped cooked chicken
1/2 tsp oregano
1/2 sprig cumin
1/4 cup(heaping) chopped cilantro leaves
2 (19oz) cans cannellini or Great Northern beans
1 tbl fresh lime juice
salt and black pepper to taste
Sour cream
Shredded Monterey Jack cheese
Fried tortilla chips

Heat oil in large stock pot over med.-high heat. Add
onions; saute 3-5 min. or until softened. Add garlic.
Cook 1 to 2 min. longer; do not brown. Add tomatoes,
tomatillos and jalapeno. Cook until tomatillos are
tender; stirring occasionally. Add chicken stock, green
chilies, chicken, oregano, cumin, cilantro, beans and
lime juice. Cook until heated through, sirring frequently.
Season with salt and pepper. Ladle chili into serving
bowls. Serve garnished with a dollop of sour cream,
shredded cheese and tortilla chips.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

White Chili 2

Recipe By : Houston Chronicle
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews Tex-Mex

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb dried white Great Northern beans
7 cups chicken broth
2 cups chopped onion -- divided
2 cloves garlic -- minced
1 tbl veg. oil
1 (8oz) can mild green chilies -- drained and chopped
2 tsp cumin
1 1/2 tsp crushed dried oregano
1 tsp salt
1/2 tsp cayenne
1/4 tsp ground cloves
4 1/2 cups chopped cooked chicken breasts
Shredded Monterey jack cheese
chopped fresh tomatoes
sour cream
chunky salsa
chopped avocado

Sort and rinse beans. Pour beans in large bowl; add
water to cover. Let soak 8-10 hrs. Drain and rinse.
Combine beans with broth, 1 cup chopped onion and
garlic in a stockpot. Bring to a boil and stir; reduce
heat. Simmer 3 hrs. or until beans are tender, stirring
occasionally. Heat oil in a skillet and saute remaining
onions. Stir in chilies, cumin, oregano, salt, cayenne
and cloves. Add to beans; mix well. Stir in chicken.
Simmer 1 hr., stirring occasionally. Ladle into chili
bowls. Garnish with cheese, tomato, sour cram, salsa,
and avocado.
_______________________________

Chicken Chili Blanco

4 cups cooked navy beans (we like the 15 bean mix)
1 1/2 pounds cooked chicken meat, shredded or diced
1 large onion, diced
1 large green bell pepper, diced
1 large red bell pepper, diced
1 large yellow bell pepper, diced
3 Tblsp oil, to cook vegetables
1 can chopped green chiles, drained
1/4 cup garlic, finely chopped
2 bay leaves
6 cups chicken stock
1 teas. garlic powder
1 teas. onion powder
1/2 cup sugar (or less to taste)
5 dashes hot sauce (such as Tabasco)
2 cups canned diced tomatoes, drained
3 Tblsp chili powder
1/3 cup cumin powder
salt and pepper to taste

Beans: Soak one pound navy beans overnight. Drain
and cover 1 inch with salted water and cook until
tender. Drain and cool. I think you might be happy with
canned navy beans, if you want to shorten the time.
Chili: In 5 quart soup kettle, heat oil and saute onion
and peppers until soft. Add chicken stock, chiles,
canned tomatoes and all seasonings. Add beans after
mixture simmers. Add chicken 10 minutes after chili
simmers again. If chili seems to thick, add more
chicken stock. Simmer 20 minutes, serve.

Note: Can be kept warm in a crockpot for
parties. It is yummy with tortilla chips, dipped, or
crushed on top. If you like more heat, add more hot
sauce or a little chopped dried hot pepper with the
seasonings. For chicken stock, canned works fine.
So good on a cold day!
_______________________________

CRUSTY HOME-STYLE BREAD BOWLS

1 cup water
2 3/4 cups Gold Medal Better for Bread Flour
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoon Fleischman's Bread Machine Yeast
1 egg yolk
1 tablespoon water

Measure carefully, placing all ingredients EXCEPT egg
yolk and 1 tablespoon of water into the bread machine
pan in the order recommended by the manufacturer.

Select Dough/Manual cycle.

Grease the OUTSIDES of six 10-ounce pyrex custard
cups. Place the cups unside down on an ungreased
cookie sheet. Divide the dough into 6 equal pieces. Pat
or roll each piece into a 7" circle on a lightly floured
surface. Shape the dough circles over the outsides of
the prepared custard cups. Do not allow the dough to
curl under the edges of the custard cups.

Cover and let rise in a warm place for 15-20 minutes or
until slightly puffy. Heat the oven to 375 degrees. Mix
the egg yolk and 1 tablespoon of water; brush gently
over the bread bowls. Bake for 18-22 minutes, or until
the bread bowls are golden brown. Carefully lift the
bread bowls off the custard cups. Be VERY careful -
both the bread and the custard cups will be very hot.
Cool the bowls upright on a wire rack. Fill with beef
stew, chicken a la king, chili or other thick soup or
stew.
_______________________

CORN BREAD BREAD BOWLS
Great for thick Chili or Stews...

UTENSILS NEEDED:
2 (10 oz.) glass custard cups or Tortillia tins (with scalloped edges)
1 baking sheetINGREDIENTS:
1 (11.5 ounce) can refrigerated corn bread twists
Butter-flavored cooking sprayINSTRUCTIONS:
Coat the baking sheet with butter flavored cooking
spray.
Invert 2 (10 ounce) custard cups several inches apart
on baking sheet; coat outside of cups with cooking
spray.

SEPARATE 1 (11.5 ounce) can refrigerated corn bread
twists at perforations. Flatten each strip to a 2-inch
width. Cover the outside of 1 custard cup with half of
the strips, cutting away excess and moistening edges
to seal strips together. Repeat procedure with
remaining corn bread strips and custard cup.

BAKE at 400 degrees for 10 to 12 minutes. Cool on a
wire rack.

Remove bowls from cups.

Makes 2 (10 ounce) bowls.

_______________________________

VERY EASY BREAD BOWLS

Cut one can of Pillsbury french loaf bread into thirds.

Bend and pinch together at the ends. Follow the
package directions.

This works great, especially when you are in a hurry.
___________________________________

BREAD BOWLS

You can use any bread recipe you want. For example::

Dissolve 2 packets of active yeast (4 1/2 t) in warm (~
body temp) water. Add one cup of all purpose flour and
one cup of wheat flour. Mix until smooth.

Keep adding flour (alternating all purpose and wheat)
and mixing until very hard to mix. (about 2-3 cups) Turn
out on a floured board.

Knead until flour is smooth and not sticky - you will
need to add more flour - another 1 1/2 - 2 cups, try to
divide evenly between all purpose and whole wheat.

Roll the kneaded dough into a ball. Put in a lightly oiled
bowl and turn to coat the whole surface with oil. Cover
and let rise in a warm place until doubles (1 to 1 1/2
hours). Then punch down. Let rest 10 minutes. Divide
into 4-6 smaller balls, and put them on cookie sheets.
Flatten the balls into disks and let rise for about
another hour.

If desired, brush with egg white. Cook at 375 for 40-50
minutes. Bread should sound hollow when thumped.
Remove from oven and let cool.

You will have 4-6 round loaves. Cut a circle out of the
top of each loaf, and remove that piece of crust. You
will have a thick crust bread with a circle of exposed
softer bread. Smush down the inner part (you can
scoop out the bread if you want or leave the bread to
soak up the gravy).
___________________________

Crusty Home-Style Bread Bowls
Recipe By : Published by Gold Medal
Serving Size : 6

1 cup water
2 3/4 cups Gold Medal Better for Bread Flour
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons Fleischmann's Bread Machine Yeast
1 egg yolk
1 tablespoon water

Measure carefully, placing all ingredients EXCEPT egg
yolk and 1 tablespoon of water into the bread machine
pan in the order recommended by the manufacturer.

Select Dough/Manual cycle.

Grease the OUTSIDES of six 10-ounce pyrex custard
cups. Place the cups upside down on an ungreased
cookie sheet. Divide the dough into 6 equal pieces. Pat
or roll each piece into a 7" circle on a lightly floured
surface. Shape the dough circles over the outsides of
the prepared custard cups. Do not allow the dough to
curl under the edges of the custard cups. Cover and let
rise in a warm place for 15-20 minutes or until slightly
puffy.

Heat the oven to 375 degrees F. Mix the egg yolk and
1 tablespoon of water; brush gently over the bread
bowls. Bake for 18 - 22 minutes, or until the bread
bowls are golden brown. Carefully lift the bread bowls
off the custard cups. Be VERY careful - both the bread
and the custard cups will be very hot. Cool the bread
bowls upright on a wire rack.