Smoked chicken chili with baby lima beans

YukonRon

Really tasty.

GregW

Looks great.
Can you provide a base recipe?
I'm going you have a fair amount of smoked chicken thighs left over today.

Thanks

YukonRon

It was basically fridge and pantry clean out.

Choose whatever bean you wish to use, in a pot of water, a couple inches above the beans and let them set out overnight. Rinse and separate. I used 1# of baby limas. They retain and hold great flavor.

I used 4# of skin on chicken breast, rubbed with oregano salt and pepper low and slow over a very small amount of pecan chunks. To 165⁰ IT.

Chop fine and place in fridge in a covered container.

I used 3 medium sized sweet onions and one large sized Vidalia onion chopped small. Placed in a pot with 2 TBS of evoo. I cooked them until tender, then added 24oz of finely chopped green chilis. Added 6 minced cloves of garlic, 4 TBS of Tomato based with chicken bouillon, 4 tsp of oregano, 4 tsp of cumin

Cooked that together stirring often on medium heat about 350⁰F for about 10 minutes constantly stirring.

Then added the chicken stock, 4 quarts, and the beans, bring to a boil stirring vigorously, for about 3 minutes, then lower temp to simmer for two hours.

After the two hours, add the chicken, bring to a boil for about  3 minutes, then lower temp to simmer for about 10 minutes. Salt and pepper to taste.

The boullion is very salty, so I did not add any. HoweverI did add 3 tsp of fresh coarsely ground black pepoer and 2 tsp of Tony's.

We usually serve it with some grated cheese.

Hope this helps.

@GregW let me know how you like it should you make it.

JRWhitee

Looks great Ron

GregW

Thanks Ron. I'm not going to have anywhere near enough chicken for the full recipe. 
Thanks for posting the recipe, hopefully I can make it soon.

YukonRon

JRWhitee said:

Looks great Ron

Thank you. I make this about 4-5 times a year. It pleases the princess, so I got that going for me.

YukonRon

GregW said:

Thanks Ron. I'm not going to have anywhere near enough chicken for the full recipe. 
Thanks for posting the recipe, hopefully I can make it soon.

No problem. Glad to help. You can scale back on the recipe, I had some extra chicken I laid out to thaw so I just made a lot.

It freezes well, too.

buzd504

YukonRon said:

It was basically fridge and pantry clean out.

Choose whatever bean you wish to use, in a pot of water, a couple inches above the beans and let them set out overnight. Rinse and separate. I used 1# of baby limas. They retain and hold great flavor.

I used 4# of skin on chicken breast, rubbed with oregano salt and pepper low and slow over a very small amount of pecan chunks. To 165⁰ IT.

Chop fine and place in fridge in a covered container.

I used 3 medium sized sweet onions and one large sized Vidalia onion chopped small. Placed in a pot with 2 TBS of evoo. I cooked them until tender, then added 24oz of finely chopped green chilis. Added 6 minced cloves of garlic, 4 TBS of Tomato based with chicken bouillon, 4 tsp of oregano, 4 tsp of cumin

Cooked that together stirring often on medium heat about 350⁰F for about 10 minutes constantly stirring.

Then added the chicken stock, 4 quarts, and the beans, bring to a boil stirring vigorously, for about 3 minutes, then lower temp to simmer for two hours.

After the two hours, add the chicken, bring to a boil for about  3 minutes, then lower temp to simmer for about 10 minutes. Salt and pepper to taste.

The boullion is very salty, so I did not add any. HoweverI did add 3 tsp of fresh coarsely ground black pepoer and 2 tsp of Tony's.

We usually serve it with some grated cheese.

Hope this helps.

@GregW let me know how you like it should you make it.

That sounds great.

Question - are you actually measuring those ingredients, or are you estimating for the sake of the post?

YukonRon

A pretty educated SWAG actually. Nice thing about soups and chili.....you can always add ingredients, if the taste profile you are seeking is not just there yet.