Update 8/01/07

TV Morning Show 8/17/07

Chicken Poblano and White Bean Ragout

1 medium onion, coarsely chopped

1 carrot, peeled and coarsely chopped

2 medium poblano peppers, chopped (choose dark yet firm peppers)

2 celery stalks, coarsely chopped

¼ cup extra virgin olive oil

1 ½ pounds cooked, diced chicken

1 cup dry white wine

1 cup chicken stock

1 small can cannelli beans (white kidney beans), drained

2 cloves garlic, minced

4 medium tomatoes, diced

¼ cup fresh chopped oregano

6 cups cooked rice

parmesan cheese and chopped parsley for garnish

Add the first five ingredients to an eight-quart stock pot. Cook on medium heat until onions begin to wilt. Add the next seven ingredients and bring to a simmer. Simmer for 15-20 minutes. Serve over rice, garnishing with parmesan and parsley.