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4 Tbsp Spirits & Spice Roasted Chili Extra Virgin Olive Oil
1 large yellow onion, diced
1 good size jalapeno pepper, cored and diced
5 chicken thighs, boneless & skinless, cut into 1-inch chunks
3 Tbsp Spirits & Spice Herbes de Provence
2 Tbsp Spirits & Spice Vegetarian Victory (aka Veggies R Us)
1 dried bay leaf
1 tsp Spirits & Spice Garlic Pepper
2 tsp. Spirits & Spice Sriracha Salt
3, 15-oz cans of white kidney beans (Cannelloni beans or Navy beans), drained
5 cups of hot water
½ cup of Spirits & Spice Calamansi Balsamic
Kosher salt to taste
Fresh cilantro for garnish
In a large stock pot, sauté the onions, jalapeno pepper and chicken along with the herbs and spices until the onions are glossy and the chicken is no longer pink. Add the beans, hot water, and Calamansi balsamic and bring to a boil. Lower the heat to a simmer, cover and simmer for 45 minutes. Taste and add kosher salt to taste. Serve with lots of cilantro as a garnish.
From the kitchen of Kim Weiss – owner of Spirits & Spice
