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.

IMG_0043csl

 

[yumprint-recipe id=’15’]

Leave a Reply

Your email address will not be published. Required fields are marked *