Recipe: Chipotle Chicken Cassoulet

CHIPOTLE CHICKEN CASSOULET

4 boneless, skinless chicken breast halves, cubed
2 tablespoons cooking oil
1 large onion, finely chopped
2 tablespoons minced garlic
1 teaspoon mustard seeds
1/4 teaspoon anise seed
2 cans (15 oz.) great Northern beans
10 canned chipotle peppers in adobo sauce, ground
1/2 cup dark molasses
1/4 cup orange juice concentrate
3 medium tomatoes, coarsely chopped
3 tablespoons butter
10 taco shells, finely crushed
1/2 cup grated Parmesan cheese
4 teaspoons sour cream
6 jalapeno peppers, halved and seeded
1/4 teaspoon paprika

In large frypan or Dutch oven, place oil over medium heat. Add onion, garlic, mustard seeds and anise seed; cook, stirring, about 2 minutes or until onion is translucent. Add chicken and cook, turning, about 10 minutes or until chicken has started to brown. Add beans, chipotle peppers, molasses, orange juice concentrate and tomatoes; continue cooking about 10 minutes until mixture is slightly thickened. In small frypan, place butter over medium heat. Add crushed taco shells and saut until brown. Stir in Parmesan cheese and continue to cook, stirring, about 5 minutes more. Divide chicken mixture evenly in individual serving bowls and top with taco crumbs. Place 1 teaspoon sour cream in center of each and arrange peppers in pinwheel around sour cream. Sprinkle with paprika.

Makes 4 servings.
Source: National Chicken Council