|
Chicken
White Bean Chicken Chili
2 tbs vegetable oil
500g diced, cooked chicken meat
1 onion, chopped
2 cloves garlic, minced
1 can chicken broth
1 can tomatillos, drained and chopped
1 can diced tomatoes
1can diced green chilies
½ tsp dried oregano
½ tsp ground coriander seed
¼ tsp ground cumin
1 can white beans
2 ears fresh corn
salt
black pepper
1 lime, sliced
How
to cook:
1.
Heat oil, and cook onion and garlic until soft.
2.
Stir in broth, tomatillos, tomatoes, chilies, and
spices. Bring to a boil, and then simmer for 10 minutes.
3.
Add corn, chicken, and beans; simmer 5 minutes. Season
with salt and pepper to taste.
4.
Serve with these toppings for people to choose from:
limes, cilantro, cheese, avocado, sour cream, and tortilla chips.
Chicken A la White Pepper
1 kg chicken whole, cleaned and cut into pieces
10 green chili
½ tsp red chili powder
¼ tsp white pepper powder
¼ tsp black pepper powder
½ cup Yogurt
¼ tsp turmeric powder
2 tbs soy sauce
2 tbs cornflour
½ inch ginger
4 cloves garlic
1 onion
1 tomato
Salt
Vegetable oil as required
Green chili and green coriander leaves for decoration
How
to cook:
1.
Cut onion, tomato into small pieces. Add ginger, garlic
and make paste.
2.
Cut thin slices of green chili.
3.
Mix red chili powder, salt, turmeric powder, yogurt,
soy sauce, cornflour and oil. Marinate the chicken with this mixture
for half an hour. . Then apply onion-tomato paste to the chicken and
again marinate for half an hour.
4.
Heat oil in a pan. Add green chilies, white pepper
powder and black pepper powder and fry for 30 seconds.
5.
Add chicken marinade and fry until half cooked. Stir
occasionally.
6.
Mix rest of the cornflour and soy sauce in water and
add to the chicken. Add little water (about 2-3 cups) to make thick
gravy and bring it to boil.
7.
Cover and cook for 8-10 minutes on low flame. Keep a
constant watch.
8.
Garnish with green chili on the sides and sprinkle
chopped green coriander all over the chicken. Serve hot.
<<
Back
1
2
3
Next
>>
|
