RecipesDinner
Dinner
White Chicken Chilli
Chicken thigh, cannellini beans and sweetcorn simmered with green chilli and cumin, finished with Greek yoghurt and lime and ladled into bowls with extra lime on the side.
- Serves
- 4
- Prep
- 15min
- Cook
- 30min
- Total
- 45min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Cholesterol
Per serving
- Calories
- 457kcal
- Protein
- 44.4g
- Carbs
- 48.6g
- Fat
- 10.7g
- Fibre
- 7.8g
Ingredients
For 4 servings · MetricUS
- 500gchicken thigh, dicedboneless, skinless
- 480gcannellini beansdrained
- 200gtinned green chillies, choppedmild to medium
- 150gsweetcorntinned or frozen
- 1onion, diced
- 3 clovesgarlic, crushed
- 2 tspground cumin
- 1 tspdried oregano
- 600mlchicken stock
- 150g2% Greek yoghurt
- 1lime, juiced
- 1 tbspolive oil
- salt and black pepperto taste
- 1 lbchicken thighs, dicedboneless, skinless
- 18 ozcannellini beansdrained
- 8 ozcanned green chiles, chopped2 small cans
- 1 cupcorn kernelscanned or frozen
- 1onion, diced
- 3 clovesgarlic, minced
- 2 tspground cumin
- 1 tspdried oregano
- 2½ cupschicken broth
- 2/3 cup2% Greek yogurt
- 1lime, juiced
- 1 tbspolive oil
- salt and black pepperto taste
Method
Brown the chicken.
Heat the oil in a large pot or deep skillet over medium-high.
Season the chicken and brown it in batches, about 4 minutes a batch, then lift it out and set aside.
You want colour, not a full cook.
Soften the veg.
Drop the onion into the same pot and cook for 5 minutes until soft.
Add the garlic, cumin and oregano and stir for 1 minute until it smells toasty.
Build the chilli.
Return the chicken.
Add the green chillies, drained beans, sweetcorn and stock.
Bring to a simmer.
Thicken and simmer.
Take a mug of the beans and broth out, mash it, and stir it back in.
This thickens the chilli without any flour.
Simmer uncovered for 20 minutes until the chicken is tender and the liquid has reduced to a loose, creamy body.
Finish.
Pull the pot off the heat.
Let it settle for 2 minutes, then stir through the Greek yoghurt and lime juice.
Adding yoghurt off the heat stops it splitting.
Taste and adjust salt.
Serve.
Serve a quarter per person, in bowls, with extra lime on the side.