Friday, February 12, 2010

Roasted Garlic Chicken Chili

For all of you that live up North....IT IS COLD IN FLORIDA TOO!!! It has been in the 40's to the upper 60's for the last week. I know. I know. That is not like the -2 in Michigan and the 12 degrees in Ohio. Let me just tell you. When it is cool in FL it feels freezing. The air blows it's moist air.

I went to the massive farmers market in Volusia County on Wed. and it was FREEZING! My kiddos and I where dressed in their winter clothes. My hands were left uncovered and they were red and sore from the bit of the cold air.

Because of our cold front I wanted to make a soup. I found a interesting Chicken Chili in last month's issue of the Food Network Mag. I made some changes, but it was wonderful.

Roasted Garlic Chicken Chili
Adapted from FN Magazine

One Garlic Bulb
1 tsp Olive Oil

1. Cut the Bulb in half and sprinkle with the olive oil. Roast in the oven for an hour on 400 degrees.

2 tsp. Olive Oil
3 Leeks, sliced thin and rinsed
1 Jalapeno, diced
3 garlic cloves, chopped
3 TB Flour
1/3 cp Chicken Drippings
4 Cps. Roasted Chicken (Use the drippings)
7 Cps. Chicken Broth
1 box of frozen Spinach
2 15 oz. cans of Navy Beans, rinsed
1 tsp. cayenne
2 TB Ancho Chili Powder

1. Heat the oil in a skillet add the leeks and caramelize. It takes about 20 minutes. Add the pepper and garlic. Cook for a few minutes. Add the flour and stir constantly for a few minutes until brown. Add the chicken drippings and deglaze the pan.

2. Add the stock, Spinach, Navy Beans, and the roasted garlic. Stir. Add the seasonings and cook for 30 minutes.

3. Serve with your favorite toppings: I used garlic Triskets and Monterrey Jack cheese.