Overview
Chicken chili might sound like heresy—after all, isn’t chili supposed to be made with beef?—but this Southwestern dish is a light, bright alternative to tomato-rich beef chili. The key to chicken chili is finding the right cooking method so that the white beans become tender and the chicken doesn’t dry out and turn rubbery. Recipe: White Chicken Chili, Double-Corn Cornbread Equipment: Cast-Iron Skillets Taste test: Tortilla Chips
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8 - 6French Classics February 09, 2008
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8 - 9Holiday Beef Tenderloin Dinner March 01, 2008
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8 - 11A New Way with Turkey March 15, 2008
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8 - 12White Chicken Chili Supper March 22, 2008
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8 - 14Chicken in a Skillet April 05, 2008
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8 - 18Lightening Up Chocolate Desserts May 03, 2008
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8 - 24Two Ways with Shrimp June 14, 2008
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