Personally, navigating grief every day of the week is hard. However, surviving the holidays takes a special kind of strength. The real strength is knowing your heart, being honest with yourself and understanding that your grief is unique to you. Keep an open mind. With your loved one in your heart you can choose to grow and heal through the season.
Move over from the dark side. Find comfort in knowing your loved one is still with you. He/she will always be a part of you. Bake those favorite cookies from the past. Trim the tree today with those old ornaments that bring tears and some new ones that bring smiles. It’s ok to treasure the past while starting some new traditions surrounded by those who love and support you….. and bring you wine! Good Grief, always remember as you move into the future you are never alone. Cheers to hope and a more joyful tomorrow.
When it comes to cooking with chicken I have learned a way to move over from the dark side. For years, all I ever bought was dark meat because I could count on those thighs cooking up juicy and tender. On the other hand, those gigantic (what the heck are they feeding those birds) chicken breasts usually cooked up dry and flavorless no matter what technique I followed.
Then Cooks Illustrated mentioned marinating chicken in baking soda. Ah, I love chemistry. Apparently, the alkalinity of baking soda raises the pH on the surface of the meat causing the protein to react in a way that allows the chicken to retain its juices rather than leaching out in the cooking process. The result is succulent white meat that cooks up especially well with stir-fry technique. So go ahead and buy those, on sale all the time, boneless, skinless chicken breasts, but don’t forget to marinate them for a little while in a little baking soda. You are welcome!
Here is my fresh take on an old favorite including the most flavorful and juicy white chicken ever in a mild all-American chili. In addition to white chicken I am using flavorful and nutritious Bush’s Best white chili beans.Print
A marinade and stir fry makes a terrific chicken chili
2 pounds boneless, skinless chicken breast, cut into bite-sized pieces
3 tablespoons peanut oil, divided
2 teaspoons cornstarch
1-teaspoon baking soda
1 large onion, chopped
2-poblano peppers, seeded, diced
1 sweet red bell pepper, seeded, diced
2 cloves, garlic, minced
1 (32 oz.) container low-sodium chicken broth
2 (15.5 oz.) cans Bush’s Best White Chili Beans
1 (4 oz.) can mild diced green chilies, drained
¼ teaspoon cumin
2 tablespoons freshly chopped cilantro
Salt, pepper, fresh lime to taste
- In large bowl, toss chicken with peanut oil. Sprinkle with cornstarch and baking soda; toss well to coat.
- Cover and marinate chicken for 1 hour in the refrigerator. Remove from refrigerator 15 minutes before cooking.
- Heat a Dutch oven or large deep skillet over medium-high heat. Swirl in remaining 1-tablespoon peanut oil.
- Add chicken, spreading it out as much as possible over bottom of pan; let cook for 1 minute without stirring. Then, stir-fry chicken for 2 to 3 minutes or until chicken is no longer pink.
- Add onions, peppers, garlic; stir for 2 minutes. Add half the broth, stirring up any browned bits on bottom of pan. Add half the beans, chilies, cumin and enough of remaining broth to cover.
- Bring to a boil, reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
- Add remaining beans, cilantro and additional broth, depending how soupy you like it.
- Season with salt, pepper and squeeze of lime, if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: main dish
- Method: stovetop
Keywords: soups, stews, chili