1 pound boneless chicken pieces
1 medium onion
2 cloves garlic
1 medium tomato
1 large lime
1/4 cup fresh cilantro leaves
1 Tablespoon fresh basil
2 (15 1/2-ounce) cans great northern beans, no salt added
2 Tablespoons canola oil
4 cups low-sodium chicken broth
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons red pepper flakes
Large pot with lid
1. Remove any skin and excess fat from chicken pieces. Cut chicken in 1/2 inch cubes.
2. Rinse, peel, and finely chop onion. Peel and mince garlic.
3. Rinse tomato. Remove core and seeds. Chop.
4. Rinse lime. Cut in half. In a small bowl, squeeze juice from one half. Discard seeds.
5. Rinse and chop cilantro and basil.
6. In a colander, drain and rinse beans.
7. In a large pot over medium heat, heat oil. Add onion and garlic. Cook until onion is tender, about 5 minutes. If onion or garlic starts to brown, lower heat.
8. Add chicken, beans, broth, spices, tomato, lime juice, basil, and cilantro. Stir. Bring to a boil. Reduce heat and cover. Simmer for 1 hour, stirring occassionally.
9. If using, top with red pepper flakes.
Use any canned beans you like in place of great northern beans. Serve over a bed of cooked greens like spinach, kale, or chard. Or, serve over brown rice.
More About Garlic
How to Select
Choose garlic that is plump, dry and firm. Fresh garlic should be white to off-white.
How to Store
Garlic should be stored in a cool, dark place, but not in the refrigerator or freezer, and can be kept for several weeks. Clay garlic holders can be used as well. Unpeeled: Store in a paper bag in a cool, dark place, away from other foods. This can keep for months. Peeled: Refrigerate in sealed container, freeze peeled garlic cloves, chopped or whole, wrapped tightly in plastic wrap or freezer bags. This can keep for weeks. Long term: Keep in a dry, cool location. Tie dry garlic into braids. Store bulbs together in netted bags.
How to Prepare
Separate cloves to be used from bulb. Trim tips of cloves. Peel. Chop or crush with a knife, or pure. Saut with other vegetables in oil and spices. Add to soups, sauces, casseroles, dips, rice and bean dishes, pasta, and meat dishes. Bake on breads with drizzled olive oil and seasonings.