Allergy free white chilli chicken recipe

Very much like tacos.

Ingredients

• 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)

Method

• 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.