White Chilli Chicken – perfect when you feel like a change from regular chilli con carne!
Regular chilli con carne appears on our menu at least once a week.
Chris is the Chilli master, and he always makes a HUGE batch of it. It’s very reassuring to know there’s always some in the freezer for those days when you’re in a rush, or you can’t be bothered making the meal you’d planned, or even if you just fancy sitting on the sofa with a huge bowl of it in front of the TV. Comfort food. Love it.
We’ve had quite a few of those rushed days recently. Getting the kids back to school and settling into a routine again seems to be harder than usual (probably all the building work we’ve got going on at home), so chilli has been on the menu probably a little too much. Over rice, with jacket spuds, turned into a speedy mexican lasagne – I’ve been making the most of those freezer portions!
Last time I reached in the freezer for a portion, we were all out! Argh!
Rather than try to make chilli myself – which I know just won’t be as good as Chris’s, I decided to experiment and make a chicken chilli.
I’ve seen recipes for white chilli chicken on lots of websites, but in the end, I decided to go with my instincts and use the stock/milk/lemon juice combination that I love with chicken (especially in my chicken pot pie soup). I added lots of the lovely spices you get in a regular chilli, plus spicy green jalepenos.
The result was lip-smackingly tasty. Worlds apart from the minced beef and tomato version, but still worked really well with all of the regular chilli trimmings like sour cream, coriander and grated cheese.
If you like your heat, add in some dried chilli flakes too. If you’re the other end of the scale, you can always leave out the chillies entirely (although I’m not sure you can call it chilli then :-)). If I’m cooking for the kids, I’d make this one with half a chopped and desseeded jalapeno, then serve it with finely chopped chillies for the grown ups.
- 1 tbsp olive oil
- 1 regular onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- ½ tsp salt
- ½ tsp ground black pepper
- 1½ tbsp cumin
- ½ tbsp ground coriander
- 1 tsp ground ginger
- 1-2 jalapenos, chopped finely (just use one jalapeno and remove the seeds if you don't like it too hot)
- 1 yellow bell pepper, de-seeded and chopped in chunks
- 720ml (3 cups) good-quality chicken stock (use fresh stock or bouillon for gluten free)
- 2 x 300g (10.5oz) tins cannellini beans, drained and rinsed
- 120ml (1/2 cup) milk (semi-skimmed or whole)
- Meat from one whole cooked chicken, shredded (remove the skin)
- juice of 1 lemon
- 2 tbsp cornflour (cornstarch) mixed with 4 tbsp cold water to make a slurry (optional)
- To Serve:
- Boiled rice
- Tortilla crisps
- Fresh coriander (cilantro) roughly chopped
- Grated cheddar cheese
- Sour cream
- Sliced jalapenos
- Heat the oil in a large saucepan, add in the chopped onion and fry for 6-8 minutes on a medium heat, until the onion softens.
- Add in the garlic, salt, pepper, cumin, ground coriander, ginger, jalapenos, and yellow pepper chunks. Stir and cook for 3 minutes, until the spices start to release their fragrance.
- Add in the stock. Bring to the boil and simmer for 10 minutes. Add in the cannellini beans and cook for a further 5 minutes, until heated through.
- Stir in the milk, then add in the shredded cooked chicken. Bring to the boil again and simmer for 5 minutes. Stir in half the lemon juice, then taste. Add more lemon juice and seasoning if required.
- If you'd like the sauce to be thicker, stir in half of the cornflour slurry. Add the rest if needed.
- Turn off the heat and serve over boiled rice with some tortilla crisps. Top with fresh coriander, grated cheddar, sour cream and a few more slices of jalapeno.