We bring Yeshua our best each day and honor the Father by loving His Son.
Midrash Echad : Being Transformed
  • Home
  • Meetings
  • Events
    • PAUL NISON REGISTER
    • HOLLISA ALEWINE REGISTER
    • SHAVUOT AZ
    • SUKKOT AZ
    • RICO-REGISTER
    • PAYMENT INSTRUCTIONS
    • VOLUNTEER EVENTS >
      • VOLUNTEER SIGN UP
  • Calendar
  • Contact Us
  • Resources
    • RESEARCH E-BOOK PDFS
    • E-Book Resources
    • Music
    • Recipes For Family and Gathering
    • Submit Recipe to Site
    • Making Tzit Tzit
    • Challah Tips
    • Links
    • Moon Phases
    • Yom Teruah 2016
    • Preparing Your Sukkah
  • Newsletters
  • Parshat/Torah Portion
  • Common Sense Tips
  • Torah Portions Midrash Echad Specific by Birthdate
  • El Shaddai Teachings We Recommend
    • Blood Moons- Mark Bilitz El Shaddai Ministries
  • Fall Feasts Moon
  • New Contact
  • Midrash Tools
  • Fiddler On the Roof
  • Lashon Hara
  • NUTRITION SUCCESS TOOLS 2
  • Journal
  • Hospitality

Chicken Enchilada Chili with White Beans by Jeannette

7/3/2013

0 Comments

 
2 whole chicken
1/2 tsp salt
1 tsp heaping of ground cumin
1 Tbsp coconut oil
1 lg can of Green Enchilada Sauce

1 lb of White Nav Beans
1 lb of Other White Beans  (I used Peruvean beans)
  • 1 tsp salt
  • 1 tbsp garlic powder
  • 1/2 tsp black or white (preferably) pepper
  • 1/4 tsp red chili pepper flakes
  • 1 heaping tsp chili pepper
  • 1tsp heaping of cumin
  • 2 carrots diced
  • Water
  • 1 carton of chicken stock or 1 tbsp chicken bouillon 

The reason I cook the beans separate from the meat is because they cook at different rates. I like the beans to be creamy but not fully bursted so thethey take longer to cook than chicken.
  • Remove skin from chicken, 
  • Remove as much bone as possible (take off back, wings etc). 
  • Trim off excess fat and throw away w/bones
  • Wash chicken and pat dry with paper towel
  • Pre-brown chicken on skillet with coconut oil
  • Place chicken in crockpot with the 1/2 tsp salt, 1 tsp cumin and cover with the green enchilada sauce
  • Let chicken cook overnight at medium heat
  • In a bigger crockpot combine rinsed beans and the spices listed, diced carrots, chicken stock (or chicken bouillon) and cover with water
  • to about 3-4" above bean line
  • Cook overnight on low

  • In the morning add chicken with enchilada sauce to bean mixture . You can keep it on low or warm.  Let flavors meld together. Add more seasoning according to your taste.
  • 0 Comments

    Your comment will be posted after it is approved.


    Leave a Reply.

      Author

      Whether it's a weekly meal or Shabbat--You can make wonderful dishes very quickly.

      Archives

      May 2014
      January 2014
      August 2013
      July 2013
      June 2013

      Categories

      All
      Beef Dishes
      Chicken Dishes
      Crockpot
      Dessert
      Gathering Friendly
      Inexpensive
      Quick Preparation
      Salad
      Vegetarian Dish

      RSS Feed

    Powered by Create your own unique website with customizable templates.