Creamy Chilli Chicken

Name: Creamy Chilli Chicken
Total time: 60 min
Yield: 4 servings
Ingredients: 500 g skinless chicken breast; 1 ea onion; 1 ea green pepper; 4 ea garlic cloves; 2 ea green chillies; 2.5 g ground cumin; 2.5 g smoked paprika; 1 g dried oregano; 1 ea chicken stock cube; 150 g sweetcorn; 800 g canned cannellini beans; 165 g reduced-fat cream cheese; 1 ea lime; 1 bunch fresh coriander; 50 g sliced jalapeños

Recipe from Pinch of Nom · original post · full recipe on pinchofnom.com

Creamy Chilli Chicken is a comforting, medium-spiced fakeaway with tender chicken, cannellini beans in a deliciously creamy sauce.

Serves 4 60 min 46g protein

ChickenLegumesSpicy

Ingredients

skinless chicken breast500 g
onion — peeled and diced1 ea
green pepper — deseeded and diced1 ea
garlic cloves — peeled and crushed4 ea
green chillies — deseeded and chopped2 ea
ground cumin — 1 tsp2.5 g
smoked paprika — 1 tsp2.5 g
dried oregano — 1 tsp1 g
chicken stock cube — made up with 800 ml water1 ea
sweetcorn150 g
canned cannellini beans — drained800 g

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegetarian
Creamy Chilli Chickpeas
- 440 g Chickpeas instead of skinless chicken breast
- 1 ea Vegetable stock cube instead of chicken stock cube
Skip searing and shredding the chicken: add the chickpeas with the stock and simmer for 15 minutes instead of 30 before stirring in the cream cheese and beans.
Vegan
Creamy Chilli Chickpeas
- 440 g Chickpeas instead of skinless chicken breast
- 1 ea Vegetable stock cube instead of chicken stock cube
- 165 g Dairy-free cream cheese instead of reduced-fat cream cheese
Skip searing and shredding the chicken: add the chickpeas with the stock and simmer for 15 minutes instead of 30, then stir in the dairy-free cream cheese off a full boil so it melts smoothly.
Gluten-free
- 1 ea Gluten-free chicken stock cube instead of chicken stock cube
Nothing changes in the cooking.
Dairy-free
- 165 g Dairy-free cream cheese instead of reduced-fat cream cheese
Stir the dairy-free cream cheese in over a gentle simmer rather than a boil so it melts smoothly.

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Not priced

skinless chicken breast · 500 g
onion · 1 item
green pepper · 1 item
garlic cloves · 4 items
green chillies · 2 items
ground cumin · 2.5 g
smoked paprika · 2.5 g
dried oregano · 1 g
chicken stock cube · 1 item
sweetcorn · 150 g
canned cannellini beans · 800 g
reduced-fat cream cheese · 165 g
lime · 1 item
fresh coriander · 1 bunch
sliced jalapeños · 50 g

Method

Set a heavy-bottomed saucepan on a high heat and spray with low-calorie cooking spray. Add the chicken breasts and seal for 2 minutes on both sides. Remove from the pan and set to one side.
Spray the pan again and lower the heat to medium. Add the onion, peppers, chilli, and garlic, and sauté for about 5 minutes. Stir in the cumin, paprika, and oregano. Return the chicken breasts to the pan and add the sweetcorn.
Add the stock and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the chicken is cooked through.
Remove the chicken from the pan and shred using 2 forks.
Stir in the cream cheese until melted, then add the cannellini beans. Simmer for 5 minutes to heat the beans thoroughly. To thicken the sauce slightly, use the back of a spoon to lightly crush some of the beans.
Squeeze in the lime juice and add the coriander.
Serve into bowls and garnish with the sliced jalapeños.