White Chicken and Bean Chilli

Paul Bloxham prepares chicken thighs in a Mexican-style piquant sauce made with smoky dried jalapeños - also known as chipotle chillies
By Paul Bloxham
White Chicken and Bean Chilli
  • Rating:
  • Serves: 6
  • Cook Time: 1 hour 40 minutes
  • Prep Time: 45 minutes
  • Effort: easy

Ingredients

  • 2 chipotle chillies, available from specialist Mexican stores
  • 3 tbsp vegetable oil
  • 2 onions, diced
  • 2 sticks celery
  • 3 cloves garlic, chopped
  • 500 g boneless, skinless chicken thighs
  • 1 litres chicken stock, plus more if required
  • 1 bay leaf
  • 4 green chillies, chopped
  • 1/2 tsp cumin
  • 1/2 tsp mustard powder
  • 1/2 tsp tarragon
  • 1 sprig thyme
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 500 g white cannellini beans, soaked overnight
  • 375 ml double cream
  • 2 carrots, grated
  • 3 limes, zest and juice
  • bunch of coriander, chopped

Method

1. Soak the chipotle chillies in warm water for 30 minutes, until soft. Remove the seeds, chop finely and leave on the side.

2. Heat the oil in a saucepan and gently fry the onion, celery and garlic until softened, but not coloured.

3. Add the chicken thighs, stock, bay leaf, chillies, oregano, cumin, dry mustard, tarragon, thyme, chipotle, paprika and cayenne pepper and simmer for 30 minutes.

4. Stir in the drained beans and simmer for a further hour, until the beans are tender.

5. Stir in the cream, grated carrot, lime juice and zest and the fresh coriander. Serve immediately.

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