Chunky chicken chilli

  • Preparation Time20 mins
  • Cooking Time25 mins
  • Serves8
  • DifficultyEasy
1 stick butter, divided
2 pounds boneless, skinless chicken breasts, cubed into 1/2-inch pieces
1/4 cup all-purpose flour
1 large onion, chopped
1/4 cup red pepper, diced
1/4 cup green pepper, diced
2 cups chicken stock
1 cup heavy cream
2 tablespoons chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 tablespoon cracked black pepper
1 tablespoon kosher salt
2 (14.5-ounce) cans cannellini beans, drained
2 (4-ounce) cans mild green chiles
1/2 cup sour cream
1 1/2 cups grated Cheddar, for garnish
3 tablespoons chopped parsley leaves, for garnish
1) Melt 4 tablespoons butter in a large heavy bottomed casserole dish, over a medium-high heat.

2) Brown the chicken pieces until nicely coloured and cooked through. Remove chicken to a large bowl and set aside.

3) Return the casserole dish to the heat and add the remaining butter. Stir in the flour. This will create a roux.

4) Stir in the onions and peppers. Add the chicken stock to deglaze the pan and stir in the heavy cream. Lower heat and cook for about 5 minutes, until the mixture thickens. Once the sauce has thickened, add the chilli powder, coriander, cumin, cayenne, black pepper and the salt. Stir and cook for a few minutes.

5) Add the cannellini beans, chillies and the chicken and simmer for another 6 to 8 minutes.

6) Just before serving, stir in the sour cream. Transfer to a serving bowl and garnish with Cheddar and parsley.

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