The Super Bowl is coming up this weekend and will be closely followed by the Winter Olympics. Will you, like so many others, want to be sitting in front of the TV, so you won’t miss any of the exciting action? Personally, I’m not into football, but the Olympics do capture my interest, so I’m lining up some foods that can be prepared in advance, and eaten from my lap or with fingers, while viewing the events.
I rather enjoy spending my time in the kitchen making some fabulous bites for game time snacking, and usually I stay in the kitchen to eat them. This year just may be different. 😀
For openers I made this chili that can be cooked in a slow cooker, or on the stove. Chicken and white beans, plus colorful red and yellow peppers are the main ingredients, all spiced up with lots of great seasonings. Served with white corn chips, salsa and Jack cheese, this is a wonderfully satisfying low-fat meal. Ground chicken or turkey could be substituted for the whole pieces of chicken but I really liked the big chunks of meat in it. I don’t usually like things to be super spicy, but the 4 seedless jalapeños seemed to be just about right. Mr. D. who does like his food more spicy than me, added some hot sauce to his serving, but otherwise would not want to change a thing.
WHITE CHICKEN CHILI
Yield: 8 3/4 cups, or about 6 servings
- 1 Tbsp. olive oil
- 1 1/2 pounds skinless, boneless, chicken breast halves, cut into 1-inch cubes
- 1 bunch green onions, thinly sliced
- 1 small-medium sweet onion, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 4 fresh jalapeño peppers, seeded and minced
- 1 clove garlic, minced
- 1/2 tsp. ground ginger
- 1/2 tsp. rubbed sage
- 1/2 tsp. salt
- 1/2 tsp. ground cumin
- 1/2 tsp. ground white pepper
- 3 Tbsp. butter
- 1/4 cup flour
- 2 cups low-sodium chicken broth
- 2 (15 – 16 oz.) cans great Northern beans, or cannellini bean, undrained
1. In a large straight-sided skillet or Dutch oven, heat olive oil over medium heat. Add chicken, and sauté until browned, but not cooked through. Remove from the pan.
2. Next add the ginger, salt sage, cumin, and white pepper to the pan, tossing them around to toast them and to release their flavor and become fragrant. Remove from pan and add to chicken.
3. Add veggies to the pan. Sauté the green onions, sweet onion, red and yellow peppers, jalapeños and garlic for 2 – 3 minutes.
If cooking this on stove top, return chicken and spices to pan and continue as follows. If cooking in a slow-cooker, put chicken, veggies and spices into the slow cooker.
4. In a separate small saucepan or skillet, melt butter over medium heat. Stir in flour to make a roux. Cook the roux 3-4 minutes before adding the broth, stirring constantly, to eliminate a “raw” flour taste. Add the chicken broth in a stream, whisking it in. Simmer for 2-3 minutes. Add this mixture to the sautéed chicken and veggies, or add to crock pot.
5. Stir in the beans with their liquid and simmer over low heat for 15 to 20 minutes till heated through. Or set crockpot to cook on LOW for about 6 hours.
For more game-day foods and snacks I pulled these from former postings for your convenience. You might what to check them out.
Shrimp Tacos with Corn and Avocado Salsa