Chicken and white bean chilli

Chicken and white bean chilli

PT1H30M

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1
Begin by poaching the chicken. Heat the chicken stock to a gentle simmer then add the chicken thighs. Gently poach for 8 minutes
2
Meanwhile, heat the vegetable oil in a large pan then add the diced onion, pepper, garlic, jalapeño, oregano and cumin seeds and cook until soft and without colour (about 8 minutes)
3
Lift the chicken out of the stock with a slotted spoon and set aside. Add the beans to the pan with the vegetables and pour in the stock. Simmer on a low heat for 1 hour or until the beans are cooked through – if you are using tinned beans, then you can cook for less time (around 30–40 minutes)
4
Slice the chicken thighs into small strips, then add them into the pan with the beans
5
Taste the chilli and season with salt, pepper and a squeeze of lime juice
6
Divide the chilli between bowls and top with fresh coriander, spring onions, sour cream and crushed tortilla chips
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