White Chicken Chilli

I have often come across recipes for white chilli on the internet.  As it’s not a well-known dish in the UK I have never actually eaten one before and didn’t really know what it was meant to contain.   Anyway, I felt like making a one-pot chicken dish and so decided I would make my version of white chilli.   I did an internet search and looked at lots of recipes.   They had similarities but there were a lot of differences too.   In fact so many differences that I felt as long as my dish contained chicken, white beans, cheese and spices (most importantly, chilli peppers) , I would be able to call it a white chilli.   I have to say that this dish was different to anything I have made before.  I don’t use milk very often in cooking and was very nervous about adding the cheese at the end in case it didn’t go with the spices and ruined the whole dish.  I’d tasted it and it tasted good without the cheese.   But hey, I’d grated a pile of cheese and if I didn’t use it it would go to waste.   I don’t like waste so I took a deep breath and sprinkled it on the top.   In the end, I needn’t have worried,  it was lovely.   I’d make it again, with or without the cheese.

Just one more note, you might see on the photos that the beans are not white.  I thought I had a tin of cannellini beans in the cupboard but when the dish was half-way prepared I discovered they were borlotti instead.   I guess this means I have to make it again to be able to truly say I’ve made a white chilli.

I’m sending this post to Debinhawaii at Kahakai Kitchen for this week’s Souper Sundays.

Before adding the cheese…

…and after

Ingredients

250g chicken

1 large potato, chopped into about 12 cubes

5 green chillies, finely sliced

1/4 tsp grated ginger

1/2 tsp cumin

1/2 tsp ground coriander

1/4 tsp ground all spice

1/2 tsp thyme

1 onion, finely diced

2 cloves of garlic, crushed

1 tin white beans, drained and rinsed

150ml milk

150ml chicken stock

Grated cheese to serve

How to make White Chicken Chilli

1. In a little oil fry the onion.   When soft add the garlic and ginger.  Then add all the ground spices.    Stir well and continue to cook for a couple of minutes.

2. Add the diced chicken.  Brown on all sides.   Add the potatoes and cover with the stock and milk.   Bring back to the boil and simmer for about 10 minutes.

3. Add the beans and continue to simmer for about 10 minutes.

4. Serve with grated cheese

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