White Chicken Chilli with Cannellini Beans

• 2 tbspolive oil
• 1.2kgboneless skinless chicken thighs
• 2onions, chopped
• 2green peppers, diced
• 5garlic cloves, crushed
• 3green chillies, finely chopped (deseed for less heat)
• 1 tbspground cumin
• 2 tspdried oregano
• 2 tspground coriander
• 4 x 400gtins cannellini beans, drained and rinsed
• 1.2litres chicken stock
• 300 gtinned sweetcorn, drained weight
• 60 mllime juice
• 30 gcoriander leaves, torn
• fine salt
• black pepper
• 500 gdried basmati rice
• 200 gGreek yoghurt
• 4spring onions, sliced
• 2avocados, diced (optional)

Method

1. 1Heat the olive oil in your largest pan over a high heat. Season the chicken with salt and pepper and brown in two batches for 3 minutes a side until golden. Set aside.
2. 2Turn the heat to medium, add the onions and green peppers with a little salt and cook for 8 minutes until soft. Stir in the garlic, green chillies, cumin, oregano and ground coriander for 1 minute until fragrant.
3. 3Add the cannellini beans, stock and the chicken with its juices. Bring to a simmer and cook with the lid half on for 25 minutes until the chicken is cooked to 75°C for 30 seconds in the thickest pieces and shreds easily.
4. 4Lift out the chicken, shred it with two forks and return it to the pan. Crush two ladlefuls of beans against the side of the pan and stir them back in; this is what turns a thin broth into a chilli. Add the sweetcorn and simmer for 5 minutes until the corn is tender and the broth has thickened.
5. 5Take off the heat and stir in 60 ml lime juice and the torn coriander. Taste before adding salt; the stock already provides it.
6. 6While the chilli simmers, cook the rice according to the packet. The listed 500 g serves eight; use 62.5 g dry rice per person if saving some chilli. Serve with Greek yoghurt, spring onions and optional avocado.
7. 7Cool leftover chilli within 2 hours and freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat until piping hot throughout, adding water if needed. Cook rice fresh and add yoghurt and toppings when serving.

Per serving

kcal

654

protein

49.5g

fibre

11.1g

carbs

82.3g

fat

12.9g