|Gluten-Free Goddess chicken chili with white beans.|
And reached for a pickle.
Even after watching every episode of Friday Night Lights, I still don't understand a down. Football is a mystery. Back fields in motion. Penalties! Off sides. Snap. Blitz. Gotta love the lingo.
It's a language alluringly foreign to me.
Or for some, perhaps it's akin to say, abstract expressionism.
Thing is, I get negative space. In my bones. This is my territory. Now you're talkin' my language. I appreciate analogous color. Gesture. Tooth. Value verses tone. The sensual beauty of surface. The seduction of action. The painter's hand. Unprimed and primed. Gels, and viscosity. Transparency and opacity. Cool against warm. Lost and found edges.
Though it's not all yin yang, a wrestle of opposites.
As in football- and life- painting is a focus of expression, sometimes true and authentic, and sometimes disappointingly off the mark.
Like that Ravens field goal.
We try. We sometimes miss. But what matters is- we make the effort. And that is all we can do. We kick the ball. We brush wet paint. We string words into a lyric. We make chili.
We get a winner.
And if not?
Tomorrow is another day.
|Red onion and fresh limes add kick-ass flavor.|
How to make fabulous chili?
A gorgeous red onion.
Fresh parsley and cilantro.
And oven-roasted chicken.
You don't need flour. Or cheese. Or butter. Trust me. This bright and beautiful chili is fresh and light. Serve with my Gluten-Free Skillet Cornbread with Green Chiles or Pueblo Bread.
|Sweet potatoes soften the heat in this white bean chicken chili.|
Gluten-Free Chicken Chili Recipe with White Beans, Sweet Potato and Lime
4 bone-in free-range organic chicken breasts
Drizzle of olive oil
Sea salt and pepper
2 tablespoons olive oil
1 medium red onion, peeled, diced
2-4 cloves fresh garlic, chopped
1 large or 2 smaller sweet potatoes, peeled, diced
2 teaspoons ground ginger
1 teaspoon cumin
1 teaspoon GF chili powder
2 teaspoons dried oregano
Hot red pepper flakes, season to taste
3/4 cup chopped roasted green chiles or tomatillo salsa verde
2 15-oz cans organic cannellini or Great Northern white beans, rinsed, drained
2 cups light organic chicken broth
Squeeze of fresh lime juice
Fresh chopped parsley
Fresh chopped cilantro
Fresh lime slices
Preheat the oven to 375ºF. Rinse the chicken breasts and pat dry. Remove the skin, if you like (we do). Place meaty side up in a baking pan. Drizzle with olive oil and season with sea salt and pepper. Sprinkle with dried herbs, if you like (we used thyme and oregano).
Turn the chicken over, bone side up, drizzle again, and season.
Roast the chicken bone side up for roughly 30 to 35 minutes until done and no longer pink inside (check with a meat thermometer for an internal temp of 165º to 170º).
Tip: Roasting bone-in, with the rib side up, will give you moist, tender, juicy chicken.
In the meantime, start your pot of chili.
Heat two tablespoons of olive oil in a large soup pot over medium high heat. Add the red onion and stir for a minute. Add the garlic and sweet potatoes. Add ginger, cumin, oregano and hot pepper flakes. Stir to coat. Add in the roasted green chiles, white beans and chicken broth. Cover and bring to a light simmer.
When the chicken is done, let it cool off slightly, until it is cool enough to handle. Cut the meat off the rib bones, or tear off pieces by hand. Add the chicken pieces to the pot and stir gently to warm through.
Squeeze in some fresh lime juice to brighten flavors. Stir gently. Taste test for seasoning adjustments. Does it need more heat? More salt? If it has thickened too much, add a touch of broth to thin.
Serve with lime wedges and a sprinkle of fresh chopped parsley and cilantro.
Recipe Source: glutenfreegoddess.blogspot.com
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More gluten-free chili + soup recipes from fellow food bloggers:
Kalyn's Kitchen serves up a South Beach Diet friendly chili: Amy's Amazing White Chicken Chili
Andrea Meyers cooks up Roasted Tomatillo Soup with Chicken
The Perfect Pantry's offers: Turkey Green Chile Chili
Food Blogga shares her Healthy Chipotle Chicken Chili (omit the wheat tortillas to keep it gluten-free)
Jeanette's Healthy Living simmers up Cuban Black Bean Soup
Sass & Veracity gets her game on with Spicy Game Day Chili Beans