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Categories:
chickens water onions peppers garlic flour ground white pepper ground cumin green chilies white kidney beans vegetable oil salt
Viewed: 35 - Published at: 4 years agoIngredients
- 2 (3 1/4 to 3 1/2 lb.) chickens
- 8 c. water
- 3 large or 5 medium size onions, chopped (about 2 1/2 c.)
- 2 jalapeno peppers, seeded and diced
- 4 cloves garlic, chopped
- 1/4 c. unsifted all-purpose flour
- 1 1/2 tsp. ground white pepper
- 1 1/2 tsp. ground cumin
- 1 (4 oz.) can diced green chilies, drained
- 2 (19 oz.) cans white kidney beans (cannellini), drained and rinsed (4 c.)
- 2 Tbsp. vegetable oil
- 1 tsp. salt
Method
- In 8-quart saucepot, cook cut-up chicken in water until done, approximately 40 minutes, stirring several times.
- Transfer chickens to a bowl to cool.
- Skim fat off broth and discard. Reserve 3 cups broth.
- (Cool and freeze leftover broth for soup or other recipes.)
