Sunday, September 5, 2010

A Domestic Adventure

We may not be out traveling the world right now, but leave it to me to find an adventure in our kitchen.

One of my former roommates made a fantastic meal called White Chicken Chili, which Cameron has been begging me to make for quite some time. This week I finally gave in and got the ingredients and today we gave it a shot. It was all well and good- got the chicken done, had the jalapeno chopped and had everything cooking.

While it was cooking I was writing a few things down and, and suddenly my lips started burning. I figured I must have gotten some jalapeno on them and drank some water which helped. A few minutes later, I absent-mindedly wiped my right eye, which started burning instantly. I ran to the bathroom, and took my contact out which made it sting more. I realized that I still had the jalapeno juice on my hands, so my efforts to wash it out were only going to make things worse.

I yelled for Cameron to come help, and after several failed solutions he got a cup for me to tip up to my eye and blink. This helped the burning, but spread the sting around the outside of my eye, from my nose bridge on down. I decided that was bearable, and then washed my hands with baking soda to get rid of the acid, and then with soap.

I went back to my writing, but then decided I should take out my other contact so that I didn't get a headache. Although I had washed my hands, that happened after I had touched this pen I was using, which re-covered them with acid. This eye burned worse than the first one, and I had to get cam to take my contact out since my hands were covered. This time at least we had a procedure.

Both eyes eventually calmed down, and the chili turned out fantastically (I was nervous the jalapeno would make it unbearable, but the cream did a good job of neutralizing). It's delicious, but if you're interested in trying it, I recommend rubber gloves...

White Chicken Chili

2 chicken breasts

1 medium Onion

2 garlic cloves

2,15 oz cans white beans

1 can chicken broth

2, 4 oz cans chopped green chilies

1 tsp salt

1 tsp ground cumin

1 tsp pepper

¼ tsp cayenne pepper (BAM!)

1 cup sour cream

½ cup whipping cream

1 tbsp chopped jalapeno


Cook chicken breasts in broth and remove. Shred chicken. In large kettle, strain chicken broth, add onion, garlic, beans, chilies, and spices. Bring to boil, reduce heat and simmer uncovered 30 min. Remove from heat, stir in sour cream and whipping cream, enjoy.


2 comments:

  1. I am sorry that the jalapeno got you! the chili looks good and thanks for the tip for gloves.

    ReplyDelete