Chicken Chilli Blanco Video
Chicken chilli blanco
4 SmartPoints® value per serve
Prep time: 15 min
Cook time: 30 min
◎ 2 celery sticks, thinly sliced
◎ 1 brown onion, finely chopped
◎ 3 garlic cloves, crushed
◎ 1½ long fresh green chillies, deseeded, finely chopped
1 chicken stock cube
◎ 1 tbs ground cumin
◎ 1 tsp paprika
◎ 500g lean skinless chicken breast fillets, fat trimmed, cut into 3cm pieces
◎ 400g can cannellini beans, drained, rinsed
◎ 2 tomatoes, chopped
◎ 3 tsp lime juice
◎ ½ red onion, finely chopped;
◎ ½ red capsicum, finely chopped
◎ 1/3 cup (95g) no-fat natural Greek-style yoghurt
◎ Filling & Healthy foods
1. Lightly spray a large saucepan with oil and heat over medium heat. Cook celery, brown onion,garlic and 2/3 chilli, stirring, for 2 minutes. Dissolve stock cube in a jug with 450ml hot water. Add ½ cup (125ml) stock to pan and cook, covered, for 5 minutes or until softened.
2. Stir in cumin and paprika and cook for 30 seconds or until fragrant. Stir in chicken, beans and remaining stock. Bring to the boil. Reduce heat and simmer, with lid askew, for 20 minutes or until chicken is cooked.
3. Meanwhile, place tomatoes, lime juice, red onion, capsicum and remaining chilli in a large bowl. Season with salt and pepper and toss to coat. Serve chilli blanco with salsa and yoghurt.
SERVING SUGGESTION: Fresh coriander sprigs and tortillas. Use Bfree Gluten-free wrap Add 3 SmartPoints values per 41g wrap.