1 can of cooked white/navy beans
4 cups chicken stock
4 tablespoons (1/2 stick) butter
6 oz. of pistachio kernels
1 tablespoon minced garlic
3/4 cup diced onion
1 1/2 cups chopped green chilies (fresh or canned)
1 pound boneless, skinless chicken breasts, finely chopped
1/2 tablespoon ground cumin
1 tablespoon dried oregano
1 to 2 teaspoons ground black pepper
1/2 teaspoon white pepper
Pinch red pepper flakes
1/2 bunch cilantro leaves, chopped
2 teaspoon sugar
Add butter, garlic, onion, and chilies and sauté for 5 minutes. Add chicken, chicken stock, cumin, oregano, pepper, white pepper, red pepper flakes, sugar and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately 30 minutes. Then add beans and pistachio kernels and cook for 20 more minutes. Serve with cornbread, if desired.
*A scoop of sour cream on top before serving and a sprig of cilantro for garnishing.
Recipe provided by Paramount Farms and Sunkist® Pistachios
http://www.pistachiohealth.com/ and http://www.sunkistpistachios.com/
