Here is a recipe submitted by a favorite customer. (Lynne Darner)
INGREDIENTS
1 pound dry white beans
5 cups of chicken stock
4 tablespoons of butter
1 pound skinless, boneless chicken thighs cut into ½” pieces
Howling Wolf Mediterranean Poultry Rub
Salt & pepper
1 tablespoon olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 ½ cups chopped green chilies – canned or fresh
1 tablespoon ground cumin
Pinch red pepper flakes
DIRECTIONS
Rinse dry beans and cover with water. Soak at least 2 hours. Drain. Put the beans in a large pot with the chicken stock and bring to a boil over high heat.
Dredge chicken thigh pieces in Howling Wolf Mediterranean Poultry Rub, salt and pepper. In a sauté pan, melt the butter and sauté the chicken pieces until browned – partly cooked. Remove the chicken from the pan to a platter. Add olive oil to the pan and sauté the onions and garlic until soft. Add the onions, garlic, chicken, chilies, cumin, and red pepper flakes to the beans. Lower the heat to medium and cook, stirring occasionally for approximately 1 ½ hours. Season with salt and pepper to taste.
Serve with garnishes available: chopped cilantro, diced peppers, red onion, cheddar cheese, sour cream, or yogurt.
1 pound dry white beans
5 cups of chicken stock
4 tablespoons of butter
1 pound skinless, boneless chicken thighs cut into ½” pieces
Howling Wolf Mediterranean Poultry Rub
Salt & pepper
1 tablespoon olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 ½ cups chopped green chilies – canned or fresh
1 tablespoon ground cumin
Pinch red pepper flakes
DIRECTIONS
Rinse dry beans and cover with water. Soak at least 2 hours. Drain. Put the beans in a large pot with the chicken stock and bring to a boil over high heat.
Dredge chicken thigh pieces in Howling Wolf Mediterranean Poultry Rub, salt and pepper. In a sauté pan, melt the butter and sauté the chicken pieces until browned – partly cooked. Remove the chicken from the pan to a platter. Add olive oil to the pan and sauté the onions and garlic until soft. Add the onions, garlic, chicken, chilies, cumin, and red pepper flakes to the beans. Lower the heat to medium and cook, stirring occasionally for approximately 1 ½ hours. Season with salt and pepper to taste.
Serve with garnishes available: chopped cilantro, diced peppers, red onion, cheddar cheese, sour cream, or yogurt.
