A warming Mexican style chicken chilli, tasty and satisfying
the whole family will love this.
- Cource : Dinner
- Cuisine : Mexican
- Keyword : Chicken Chilli
- Prep Time : 15 Min
- Cook Time : 40 Min
- Total Time : 45 Min
- Servings : 4
- Calories : 337 kcal
- Author : Michelle Alston – The Last Food Blog
INGREDIENTS
- 2 tbsp olive oil
- 6 chicken thighs, boneless and skinless
- 1 medium brown onion finely chopped
- 1 green jalapeño pepper, pith and seeds removed very finely chopped
- 1 stalk of celery finely chopped
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chilli powder
- 3 cloves of garlic minced
- 1/2 a large dried ancho chilli
- 1 tsp finely chopped coriander stems, save the leaves for later
- 400 ml good quality chicken stock hot
- 1 medium yellow bell pepper stem, pith and seeds removed then chopped into chunks
- A handful of chopped coriander leaves + more for serving
- 50 ml milk I used full fat milk
- 1 tsp cornflour (cornstarch)
- 1 can of cannellini beans drained and rinsed under a cold tap
- The juice of 1 lime freshly squeezed
INSTRUCTIONS
- Add the ancho chilli to a small bowl, cover with just boiled water and leave for about 10 minutes. Once the pepper has been rehydrated, remove the stem and seeds then chop finely.
- Heat one tablespoon of oil in a large saute pan. Add the chicken thighs and cook over a medium to hot heat until the chicken is cooked through turning once or twice. Once they are cooked remove from the pan and leave in a bowl until later.
- Turn down the heat then add the remaining tablespoon of oil to the pan, add the onion and celery and cook for about 5 minutes. Add the spices, green jalapeño, ancho chilli, garlic and coriander stems. Cook until the spices release their aroma, about 2 minutes.
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- . . . . . NEXT STEP LINK : HERE
