Nicky's Kitchen SanctuaryWhite Chilli Chicken Recipe
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Ingredients
Serves 4- 1 regular onion (peeled and chopped)
- 1 yellow bell pepper (de-seeded and chopped in chunks)
- 1 tbsp fresh lime juice
- 1 tbsp olive oil
- 1/2 tbsp ground coriander
- 2 jalapenos (chopped finely (just use one jalapeno and remove the seeds if you don't like it too hot))
- 2 cloves garlic (peeled and minced)
- 2 tbsp cornflour (cornstarch) (mixed with 4 tbsp cold water to make a slurry (optional))
- fresh coriander (cilantro) (roughly chopped)
- sliced jalapenos
- 600 g (21 oz) tinned (cooked) cannellini beans (drained and rinsed)
- 720 ml (3 cups) chicken stock
- meat from one whole cooked chicken (shredded (remove the skin) - this is about 500g (1.1lbs))
- 120 ml (1/2 cup) milk (full fat or semi-skimmed)
- grated cheddar cheese
- sour cream
- 1 1/2 tbsp cumin
- 1 tsp ground ginger
- 1/2 tsp black pepper
- 1/2 tsp salt
- boiled rice
- tortilla chips
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Steps
- Step 1
Heat the oil in a large saucepan, add in the chopped onion and fry for 5-6 minutes on a medium heat, until the onion softens.
- Step 2
Add in the minced garlic, salt, pepper, cumin, ground coriander, ground ginger, chopped jalapeños, and the yellow pepper chunks.
- Step 3
Stir and cook for 3 minutes, until the spices start to release their fragrance.
- Step 4
Add in the stock. Bring to the boil and simmer for 10 minutes. Add in the cannellini beans and cook for a further 5 minutes, until heated through.
- Step 5
Stir in the milk, then add in the shredded cooked chicken. Bring to the boil again and simmer for 5 minutes.
- Step 6
Stir in the 1 tbsp of fresh lime juice.
- Step 7
If you'd like the sauce to be thicker, stir in half of the cornflour slurry. Add the rest if needed.
- Step 8
Turn off the heat and serve over boiled rice with some tortilla crisps. If you like toppings, try some of these suggestions: fresh coriander, grated cheddar, sour cream, avocado, red onion, and jalapeno slices.
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Heat the oil in a large saucepan, add in the chopped onion and fry for 5-6 minutes on a medium heat, until the onion softens.
Source: Nicky's Kitchen Sanctuary
