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Made in Oklahoma
Published: 11/15/2011 5:09 PM
Last Modified: 11/15/2011 5:09 PM

Buying local foods may be trendy, but it’s a good trend and helps businesses in your own backyard.

For the food page in Wednesday’s Tulsa World we offer several ideas for finding local ingredients for your Thanksgiving dinner.

And it just so happens that the Made in Oklahoma Coalition (MIO) recently offered the following Chicken Chili recipe, just in time for the colder weather. It was adapted from a recipe by cookbook author, Kitchen Kimberly.

It’s warm, savory and includes products found at most local retailers from MIO Coalition member companies Hiland Dairy, Daddy Hinkle and Fast Classics.

Chicken Chili

1 cup white onion, chopped
1 and one-half teaspoon garlic powder
1 tablespoon olive oil
1 (20 ounce package Fast Classics Flame Roasted Chicken Breasts
2 cans (15 ounce each) cannellini beans, rinsed and drained
2 cups chicken broth
2 teaspoons Daddy Hinkle’s Cumin and Oregano seasoning blend
One-half teaspoon ground white pepper
One-fourth teaspoon cayenne pepper, depending on taste
1 (8 oz.) container Hiland sour cream
One half cup Hiland heavy whipping cream

1. In a large Dutch oven, sauté onions and garlic powder in olive oil over medium-high heat about 5 minutes.

2. Meanwhile, cook chicken in microwave according to package directions for 4 minutes. Dice chicken into bite-sized pieces, and set aside. Add the beans, broth, green chiles, diced chicken, Daddy Hinkle’s seasoning, white pepper and cayenne pepper to olive oil mixture and bring to a boil.

3. Reduce heat and simmer uncovered for 5 minutes. Remove from heat, and stir in sour cream and heavy whipping cream. Garnish with shredded cheddar cheese, if desired.

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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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Archive

Past Articles By Nicole Marshall Middleton

2/16/2013		Valentine's weekend is last call for hearts
2/14/2013		Have you tried ... greek frozen yogurt
2/14/2013		5 to Find: Last-minute Valentine's Day gift ideas
2/13/2013		Recipes: Meatless main dishes make great meals for Lent
2/13/2013		Eggs and croutons made from the heart
2/12/2013		Puff pastry a timely bit of food from the heart
2/10/2013		Nothing conjures love more than chocolate
2/9/2013		Chocolate filigree hearts great for Valentine's Day cupcakes
2/9/2013		Leftovers inspire a Valentine treat
2/7/2013		Have you tried cacao nibs?
2/7/2013		Mardi Gras mystery: Strange events at S & J Oyster Co. lead to talk of haunting
2/7/2013		What are you ...? with the King and Queen of Blue Dome District's Mardi Gras parade

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