Tyson Feature Recipe: Black & White Chicken Chili & City Lights Drink

- Tyson Foods Feature Recipe of the Month:
Black & White Chicken Chili
Garlic Toast
City Lights Drink

Black & White Chicken Chili
8 Fresh Boneless Skinless Chicken Breasts with Rib Meat or 8 Boneless Skinless Chicken Thighs
1 large onion, chopped
14 -1/2 oz. chicken broth
2 jalapeno peppers; fresh, seeded & finely chopped
1 tablespoon garlic, chopped
2 cans Great Northern beans, 15 oz./each, undrained
2 cans black beans, 15 oz./each, drained
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt

•Cut chicken into half-inch cubes.
•Spray large, deep pot or saucepan with nonstick cooking spray. Heat over medium-high.
•Add chicken; cook 2 minutes, stirring frequently.
•Add in onion, chilies and garlic. Cook 5 minutes longer, stirring occasionally. Then add remaining ingredients.
•Bring pot to a boil then reduce heat; simmer uncovered for about 20-30 minutes or until chicken is done (internal temp 170⁰F).  Serve.

Serving suggestion: Top individual servings of chili with sour cream. Serve with mixed green salad and hot tortillas or tortilla chips. Refrigerate leftovers or freeze in tightly sealed nonmetallic container or freezer bag.

Garlic Toast
1 cup four cheese blend
1/4 cup Parmesan shredded cheese
1 baguette loaf
Olive oil for drizzle
1 tablespoon Tone’s Granulated Garlic

•Preheat oven to 350⁰F.
• Line a half sheet pan with a sheet of parchment paper and set aside.
•Cut the baguette into half inch slices on a bias. Lay the slices out on the sheet pan. Drizzle each piece with olive oil.
•Place the four cheese blend on each piece and then top with Parmesan cheese and sprinkle Tone’s granulated garlic on top of each.
•Bake for 4-5 minutes until golden and serve with chili.

City Lights Drink
1 cup sugar
2-3 strawberries
1/4 teaspoon pineapple juice
1/4 oz. Cran Pomegranate
1/2 lemon, juiced
1/4 oz. Orange Cognac
1/4 oz. Light Rum
1/4 oz. Dark Rum
Dash Tone’s Ground Cumin
Mint for garnish if desired

•Make candied garnish to start the drink. Place 1 cup of sugar in a saucepan and warm up over medium heat.
•Once sugar melts down and starts to turn brown, add a few strawberries to the saucepan and coat them with the sugar. Let harden into candy. Remove strawberries and place in the bottom of your martini or serving glass.
•Place ice in your shaker and glass (over the berries).
•Add pineapple juice, cran pomegranate, lemon juice, orange cognac, light rum, and dark rum. Lastly add a dash of cumin and shake.
•Garnish with mint and extra hardened strawberries if desired and serve.

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