How to Survive Maine Winters

20 Jan

Gina has Le Creuset (and chili) envy

As Roxie keeps telling me, I’ve been extremely negligent about blogging recently. I ensure you that will change very shortly, but for now enjoy Emma’s scrumptious-looking white chili!- Gina

Greetings from Maine! Emma, here. I’m writing from my parents’ house in Bangor, where it’s currently 9 degrees outside and the forecast for tomorrow predicts 6-10 inches of snow. Needless to say, I’m doing everything I can to stay warm. That includes spending minimal time outdoors, outfitting myself from head to toe in fleece and wool, and cooking up cozy meals like this Creamy White Chicken Chili.

The perfect meal?!

I adapted the recipe (with only a few small changes) from one of my favorite food blogs, “Eat, Live, Run.”  I recommend serving this with a bowl of blue tortilla chips, if only to bring some color to the table. A great meal for a cold winter’s night!
Creamy White Chicken Chili (Adapted from Eat, Live, Run)
Equipment: one large pot
Ingredients:
2 lbs boneless chicken breast, cubed
2 medium onions, small diced
1 T extra virgin olive oil
20 oz. chicken broth
2 cans cannellini beans
1 can kidney beans
2 4oz cans of green chiles (found in the Mexican food aisle…that took me a while)
1 tsp salt
1 tsp cumin
1 tsp cayenne pepper (less if you’re adverse to spiciness)
2 garlic cloves, minced
.5 cups half and half
8 oz. lite sour cream 

Method:

1. Heat the oil in a large pot. Saute the onion and chicken until the onion is clear and the chicken is seared (5-10 minutes).
2. Add garlic and cook for another 3 minutes.
3. Add beans, spices, chicken broth, and green chiles and bring to a boil. Reduce heat and simmer for 30 minutes.
4. Remove from heat and mix in half and half and sour cream.
Serves 6
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One Response to “How to Survive Maine Winters”

  1. Tamsin January 22, 2011 at 1:09 am #

    Oh pretty green Le Cruset!! yum…

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