Thursday, November 22, 2012

Allergy free white chilli chicken recipe

Very much like tacos.

  • 1 tbsp olive oil
  • Double breast chicken, sliced
  • 1 onion, thinly sliced
  • 2 yellow or long red chillies, seeds removed, finely chopped
  • 1 yellow capsicum, thinly sliced
  • 2 tsp ground cumin
  • 420g creamed corn
  • 1 cup long life goat’s milk
  • 1 cup water
  • 420g cannellini beans
  • Salt and pepper to taste
  • 2 tbsp chopped coriander (optional)


  • Heat the oil in a deep frypan over medium heat.
  • Add the chicken and cook, stirring, until the chicken is almost cooked through.
  • Cook the onion, chilli and capsicum, stirring, for 2-3 minutes until onion is soft but not coloured.
  • Add the cumin and cook, stirring, for a few seconds until fragrant.
  • Stir in the corn, goat’s milk, water and cannellini beans.
  • Then reduce the heat to low and simmer for 10 minutes or until mixture thickens slightly.
  • Season and stir in coriander.

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