Urban Herbs

Mind Your Pantry!

Urban Herbs is a spices company created by chefs, for chefs. We are here for those looking for a large selection of high quality cooking spices, dried beans, gourmet rices and grains--all your kitchen pantry staples.

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CHICKEN CHILI

2    Skinless, boneless chicken breast, ½” pieces
2 ea     14oz can white beans, drained
3 C     chicken stock
1     onion minced
1     jalapeno, seeded minced
3T     olive oil
1T     garlic, minced
2t     cumin, ground
2t     Mexican oregano
1t     thyme & basil dried
2t     fresh ground black pepper
1     lime cut into 6 wedges
1t     crushed red pepper
3T      masa harina
1t     kosher salt

1. In a small bowl stir together the dry chili seasoning: the cumin, oregano, thyme, basil, black pepper, crushed red pepper and kosher salt. 
2. Heat the olive oil in a 4-quart heavy pot or casserole over medium high heat. Add the chicken and sauté until the meat is slightly browned, about 3 minutes. 3. Into the pot add the onion, jalapeno, garlic and sauté for 2 minutes. 
4. Add dry seasonings, blend well and sauté for 2 minutes. This will release the flavors of the spices. 
5. Add 1 cup of the stock. Using a wooden spoon scrape the bottom of the pan to incorporate all of the flavors from the bottom of the pan. 
6. Stir in the masa harina, the rest of the stock, the white beans and bring to a simmer. Simmer for 10 minutes. Stir occasionally to prevent sticking. 
7.To serve take chili off burner, season with salt and pepper to taste. Ladle into serving bowls. Squeeze the juice of 1 lime wedge onto the chili, top with grated Monterey jack cheese and sliced scallions.

CHAI TEA

Serves 4-6

2-inch piece of fresh ginger, cut into thin rounds
2 cinnamon sticks
2 tsp black peppercorn
10 whole cloves
6 cardamom pods
6 cups cold water
6 bags black tea (preferably Darjeeling)
1/2 cup packed golden brown sugar
Milk to taste & preference* 

Combine the first 5 ingredients in a sturdy bowl or mortar/pestle. Lightly crush spices. (The more they are crushed the spicier the flavor). Transfer spices to medium saucepan and add 6 cups of water.  Bring to a boil over high heat. Reduce heat to medium-low and partially cover saucepan.  Simmer gently 10 minutes. Remove from heat.  Add tea bags and steep 5 minutes. Discard tea bags. Add sugar, stir to dissolve. Strain chai into teapot or serving vessel. Add milk to personal preference. 
*Recipe was tested with Vanilla Almond Milk with great results.