Chicken and white bean chilli

4
1 hour 30 minutes

Ingredients

  • 8 chicken thighs, skinless and boneless
  • 2l chicken stock
  • 2 tbsp of vegetable oil
  • 1 onion, diced
  • 1 green pepper, sliced
  • 4 garlic cloves, sliced
  • 1 jalapeño, sliced
  • 1 tsp dried oregano
  • 1 pinch of cumin seeds
  • 350g of cannellini beans, soaked in cold water overnight (or 2 tins of cannellini beans, drained)
  • 1 lime, juiced
  • salt
  • pepper

To garnish

  • 1 handful of coriander leaves, roughly chopped
  • 2 spring onions, sliced
  • 4 tbsp of sour cream
  • 100g of tortilla chips, crushed

Method

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