White Chicken Chilli
Birdseye chillies gives this hearty meal a delicious spicy bite.
2 white onions, chopped
2 birdseye chillies, deseeded and chopped
4 garlic cloves, crushed
2 tbs chilli powder
2 tsp cumin
1kg chicken thighs; skin and bone removed; meat cut into 2cm chunks
3 1/2 cups reduced-sodium chicken stock
2 cups cannellini beans, rinsed and drained
2 tbs polenta
1/4 cup coriander, roughly chopped
Ingredients
1 1/2 tbs olive oil2 white onions, chopped
2 birdseye chillies, deseeded and chopped
4 garlic cloves, crushed
2 tbs chilli powder
2 tsp cumin
1kg chicken thighs; skin and bone removed; meat cut into 2cm chunks
3 1/2 cups reduced-sodium chicken stock
2 cups cannellini beans, rinsed and drained
2 tbs polenta
1/4 cup coriander, roughly chopped
Method
1. Heat oil in a large pot set over medium-high heat.
2. Add onion, chopped chilli, garlic, chilli powder and cumin; cook, stirring, until vegetables are tender, about 5 minutes.
3. Add chicken, stock and beans; bring to the boil. Reduce heat and simmer, uncovered, until
chicken is tender, about 30 minutes.
4. Stir in polenta and coriander; simmer until chilli thickens slightly, about another 25 minutes.
5. Ladle into 6 bowls and serve.
Notes
NUTRITIONAL INFO PER SERVING
1,675 kJ (400 cal), 40g protein, 19g carbs, 6g fibre, 18g fat (5g sat fat), 616mg sodium
- Source:
- Prevention
- Author:
- Photographer:
- Quentin Bacon
