Chili "con-caucasian"

Chicken • Beef • Crock Pot • Pork • Dessert •Seafood • Grilling

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Chili "con-caucasian"

main dish, chicken, chili

1 can cooking oil spray (pam)
1 can chicken broth (13oz)
1 tablespoon olive oil
1 can chopped green chile peppers
1 lb chicken breast; skinned
1 not drained; boned, diced
1/2 cup shallots; chopped
1/2 teaspoon coriander seeds; crushed
3 cloves garlic; minced
1/4 teaspoon ground cumin
1 can tomatillas (18oz); drained
2 can cannellini beans; drained
1 and coursley chopped
3 tablespoon fresh squeezed lime juice
1 can ro*tel tomatoes; chopped but
1/4 teaspoon black pepper; not drained

Spray a large skillet with Pam, add Olive Oil and heat on medium high until hot. Add diced Chicken and saute for 3 minutes or until done. Remove Chicken from pan and set aside. Add Shallots and Garlic to the pan and saute until tender. Stir in Tomatillas, Ro*tel Tomatoes, Chicken Broth, Chile Peppers, and Spices. Bring to a boil, reduce and simmer 20 minutes. Add Chicken and, Beans, cook for 5 minutes, stir in Lime Juice and Pepper, heat and serve up into Chili Bowls topped with Cheese. Or place all ingredients, except Cheese, in a Crockpot and cook for 8 hours. Don't forget the Tortilla Chips, Sour Cream, Avocado Dip and Mexican Beer. Good Eating.