June 8, 2010 ISOP Dinner at Epworth
We Need Cookies and Batches of Chicken Chili!!! Recipe Below.
Please Contact Brenda Sims (brenda350@comcast.net) if you can provide cookies or chili.
We expect to serve approximately 150 students
Details:
Kitchen Prep and Serving Set-up Begin at 4 pm at Epworth. Serving time usually runs from 5 pm until 7 pm.
Volunteers are needed to staff the kitchen, set-up the serving area, remove dishes from the tables, wash dishes, and break-down the set-up.
Menu:
Chicken Chili with toppings of sour cream, cheese & chips
Side of tomato and cucmber salad
Bread
Cookies and Fruit for Dessert
Juice & Tea
| Submitted By: |
Prep Time: 20 Minutes |
Ready In: 2 Hours |
| |
Cook Time: 90 Minutes |
Servings: 9 |
"Canned white beans and cooked chicken meat are incorporated in chicken stock with tomatillos, green chilies, chopped tomatoes and fresh corn kernels in this chili seasoned with cumin, coriander and oregano."
Ingredients:
2 tablespoons vegetable oil
1 pound chicken breasts (can be frozen)
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 large La Victoria Salsa Verde, mild
squirt of lemon juice
2 (16 ounce) can diced tomatoes
1 (7 ounce) can diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
1 (15 ounce) can white beans
1 can of corn
1 bay leaf
salt to taste
ground black pepper to taste |
Directions:
| 1. |
Heat oil, and cook onion and garlic until soft. |
| 2. |
Stir in all other ingredients, bring to a boil, then simmer for an hour or so. |
| 3. |
Season with salt and pepper to taste. |
| 4. |
Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips. |
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Printed from Allrecipes.com 5/25/2010 |
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