Course : Chicken
Serves: 4
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1 pound White beans -- dried
1 1/2 quart Chicken stock
1 1/2 medium Onions -- chopped
2 cloves Garlic cloves -- chopped
1 teaspoon Salt
1 tablespoon Vegetable oil
4 Ounces Green chiles -- diced
2 teaspoon Ground cumin
2 teaspoon Dried oregano -- crushed
2 teaspoon Ground coriander
1 dash Ground cloves
1 dash Cayenne
4 pieces Boneless skinless chicken breasts
1/2 cup Monterey jack cheese -- grated
4 Medium Green onions -- thinly sliced

Preparation / Directions:

In a large kettle, combine beans, stock, 1/2 the onions, garlic and salt; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until beans are very tender, adding more chicken stock as needed. Heat oil in skillet. Add remaining chopped onions and cook about 5 minutes, until tender and clear. Add chilies, cumin, oregano, coriander, cloves and cayenne; mix thoroughly. Cook 2 minutes more. Add skillet mixture to bean mixture. Portion chicken into 4 servings. For each serving, put chicken in bottom of bowl, spoon chili over top and sprinkle with grated cheese and sliced green onion. Makes 4 servings.

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