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Before you jump to Chicken & White Beans Chilli Con Carne recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
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We hope you got benefit from reading it, now let’s go back to chicken & white beans chilli con carne recipe. You can have chicken & white beans chilli con carne using 15 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to make Chicken & White Beans Chilli Con Carne:
- You need 500-600 g Chicken Thigh Fillets
- Use 1 Onion *finely chopped
- Get 1 clove Garlic *finely chopped
- Provide 1 Capsicum *cut to small pieces
- Use 1 tablespoon Canola Oil
- Get 1/2 teaspoon Hot Chilli Powder OR Cayenne Pepper
- Take 1-2 teaspoons Ground Paprika
- You need 1-2 teaspoons Ground Cumin
- Use 1-2 teaspoons Ground Coriander Seeds
- Get 2 tablespoons Plain Flour
- Provide 1/2 cup Water OR Chicken Stock
- You need 1 Canned Diced Tomatoes *400g
- Provide Salt
- Take Coriander Leaves *optional
- Use 1 Canned White Beans such as Cannellini Beans *400g
Steps to make Chicken & White Beans Chilli Con Carne:
- Heat Oil in a large frying pan over medium-high heat, cook Chicken and brown both sides. Add Onion, Garlic and Capsicum, and cook for a few minutes.
- Add spices and Flour and mix to combine. *Note: Flour is to thicken the sauce. You can add Tomato Paste instead of Flour.
- Add Tomatoes and Water (OR Chicken Stock), and stir well. Bring to the boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
- Drain the canned White Beans and add to the pan. Stir to combine and season with Salt. Simmer for 5 to 10 minutes or until the sauce thickens, stirring occasionally as it is easy to get burnt.
- Enjoy with or without freshly cooked rice.
Chicken thighs are braised until tender in a rich, roasted garlic sauce, then topped with fried garlic chips. There's even enough roasted garlic paste to whip up a loaf of garlic bread while the. Want to cook whole chicken quicker and more evenly? Remove the backbone with a knife or kitchen scissors to flatten the chicken. The breast meat doesn't dry out, the dark meat is tender and juicy, and there's lots of crispy golden skin to enjoy.
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