White chili chicken

White Chili Chicken

White chili chicken
White chili chicken

 

Chili as it is known in the Americas is not something we would eat as children growing up in Australia. In fact, it’s not a common item on the menu at any of my friends house today. I wonder why then I get a craving for the stuff when I hear it mentioned either in conversation, or come across an article on “game day” food. I eat quite a lot of curry, but the mention of Vindaloo doesn’t get the juices flowing like White Chili Chicken”. I’m not even sure I’ve ever had White Chili Chicken before today, but for whatever reason I wanted some. After some searching,  I found this recipe http://www.foodnetwork.com/recipes/patrick-and-gina-neely/white-chicken-chili-recipe/index.html which I’ve adapted to suit the ingredients I have available.

How does this recipe stack up? It’s way better than any Vindaloo I’ve ever had.

White Chili Chicken - ingredients
Ingredients

Ingredients

2 (14.5-ounce) cans white beans
1 tablespoon olive oil
1 hot green Chili chopped
1 Green capsicum (Bell pepper), chopped
1 large onion, chopped
4 garlic cloves, minced
Salt and freshly ground black pepper
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon chili powder
2 cups chicken stock
2 limes, juiced, plus lime wedges, for serving
1 kg boneless skinless chicken thigh chopped in bite sized pieces
1/4 cup chopped coriander leaves
Sour cream, for topping
Tortilla chips, coarsely crushed, for topping

White Chili Chicken
White Chili Chicken

Directions

Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.

Add the olive oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, chili, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Add the chicken pieces and stir in the chicken stock, and bring to a simmer for about 40 minutes

After 40 minutes of simmering, taste for seasoning, and adjust if necessary, add the drained beans, and simmer for another 15 minutes. Stir in the lime juice and coriander and serve topped with sour cream, and some fresh crunchy bread to mop up the juices.

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White chili Chicken
Serves 4
White Chili Chicken. Deliciously comforting with a good smack of Chili.
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723 calories
45 g
341 g
26 g
75 g
7 g
637 g
1080 g
6 g
0 g
17 g
Nutrition Facts
Serving Size
637g
Servings
4
Amount Per Serving
Calories 723
Calories from Fat 237
% Daily Value *
Total Fat 26g
41%
Saturated Fat 7g
34%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 12g
Cholesterol 341mg
114%
Sodium 1080mg
45%
Total Carbohydrates 45g
15%
Dietary Fiber 10g
40%
Sugars 6g
Protein 75g
Vitamin A
29%
Vitamin C
136%
Calcium
13%
Iron
36%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 (14.5-ounce) cans white beans
  2. 1 tablespoon olive oil
  3. 1 hot green Chili chopped
  4. 1 Green capsicum (Bell pepper), chopped
  5. 1 large onion, chopped
  6. 4 garlic cloves, minced
  7. Salt and freshly ground black pepper
  8. 1 tablespoon ground cumin
  9. 1 1/2 teaspoons ground coriander
  10. 1 teaspoon chili powder
  11. 2 cups chicken stock
  12. 2 limes, juiced, plus lime wedges, for serving
  13. 1 kg boneless skinless chicken thigh chopped in bite sized pieces
  14. 1/4 cup chopped coriander leaves
Instructions
  1. Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
  2. Add the olive oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, chili, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Add the chicken pieces and stir in the chicken stock, and bring to a simmer for about 40 minutes
  3. After 40 minutes of simmering, taste for seasoning, and adjust if necessary, add the drained beans, and simmer for another 15 minutes. Stir in the lime juice and coriander and serve topped with sour cream, and some fresh crunchy bread to mop up the juices.
beta
calories
723
fat
26g
protein
75g
carbs
45g
more
Adapted from Food Nework Patrick and Gina Neely
45degrees.co.nz http://www.45degrees.co.nz/

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