White Chili

DEAR SOS: Any chance of getting the white chili recipe from Kate Mantilini in Beverly Hills?

--SARAH

DEAR SARAH: The recipe was trimmed from a quanity-size version. The chili is served with white rice and tomato salsa.

KATE MANTILINI’S WHITE CHILI

2 cups Great Northern beans

6 chicken breast halves

Salt

White pepper

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 (8-ounce) can chopped green chiles, drained and minced

1 teaspoon ground cumin

1/2 teaspoon dried oregano

Dash cayenne pepper

2 quarts low-salt chicken stock

1 cup shredded Jack or Cheddar cheese

In large bowl soak beans overnight.

Place chicken breasts in cold water in skillet. Season to taste with salt and white pepper. Bring to boil. Reduce heat and simmer 7 to 8 minutes. Cool, then cut into 1/2-inch chunks. Set aside.

Heat olive oil in large saucepan. Add onion, garlic and chiles. Saute until onion is tender. Add 1 teaspoon salt, 1/2 teaspoon white pepper, cumin, oregano, cayenne and chicken stock. Bring to boil. Add beans. Reduce heat, cover and simmer 1 hour 15 minutes or longer until beans are tender. Do not boil beans.

Add chicken chunks and cheese. Stir. Serve with white rice and tomato salsa, if desired. Makes 6 servings.

Each serving contains about:

577 calories; 1,012 mg sodium; 100 mg cholesterol; 23 grams fat; 43 grams carbohydrates; 49 grams protein; 4.30 grams fiber.

Only recipes of general interest will be printed. Send recipe request to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.