Jen LeBow’s Chicken Chili
I make a vat and freeze some.
In an 8 qt. pot, saute on medium:
3 finely diced onions (food processor makes quick work of this)
6 minced garlic cloves
1/2 T EVOO
Stir frequently for 8-10 minutes.
Add:
3 1/2 cups chicken broth
3 1/2 cups water
5-6 bone-in chicken thighs (skin removed)
2 cans (14.5 oz.) Great Northern or other white beans, drained
1 can (14.5 oz.) red kidney beans, drained
1 can (14.5 oz.) diced tomatoes, drained
1/4 cup chopped fresh parsley
2 T chopped cilantro
2 T cumin
1 1/2 t salt
Bring to a boil, turn down to simmer and cover. Let simmer 25 minutes.
Remove chicken.
Allow pot to continue to simmer another 90 minutes.
Remove the chicken from the bones, return the chicken to the pot. Stir and serve.
YUMMY!!!!