Spicy and warming, but a bit lighter than regular chilli. Serves 2 plus leftovers.
Ingredients:
- 2 chicken legs, cut into thighs and drum sticks
- 1 onion, diced
- 2 cloves garlic, diced
- 1 teaspoon cumin
- Pinch of cayenne and dried chilli
- 1 tablespoon flour
- 3 cups chicken stock
- 1 tin cannellini beans (blend up a third of the beans in the stock)
- Quarter of a jar of jalapeños, finely chopped
- 1 yellow bell pepper, diced
- Corn from 2 cobs (or 1 tin corn)
- Juice of half a lemon
- Handful of coriander
- 100 ml cream
To serve: rice, grated cheese, lime, coriander leaves, sour cream
Instructions:
- In a large pot, fry off the chicken legs to brown them
- Add the onions, garlic and spices – fry gently to soften
- Add the flour to coat everything
- Take 1 cup of the chicken stock and use it to blend about a third of the tin of cannellini beans
- Then add the bean puree, rest of the stock and rest of the beans (drained) to the pot
- Add the jalapenos and yellow pepper and simmer everything for about 40 mins
- Remove the chicken and shred the meat
- While shredding the chicken, add the corn, cream and coriander to warm through
- Put the shredded chicken back into the pot and season to taste with lemon juice, salt and pepper
- Serve over rice
- Optionally garnish with grated cheese, a wedge of lime, a dollop of sour cream and/or fresh coriander leaves
