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Ingredients
400g tin cannellini beans, drained 1 white onion, finely diced 100g frozen sweetcorn 2 cloves garlic, minced 1 fresh jalapeno, diced (add 2 for more heat) 1 tsp smoked paprika 1 green pepper, finely diced 1 tsp oregano 300g chicken mini fillets, cut into thin strips (or 300g mince) 1 chicken stock cube 1 tbsp corn flour 2 tbsp sour cream Juice of ½ lime Fresh coriander, feta and avocado to serve Olive oil Salt and pepper
Method
In a deep pan, sweat the diced onion in a little olive oil with a pinch of salt for a few minutes until softened. Add the diced jalapenos, minced garlic and peppers and saute for 3 more minutes. Add the spices and chicken, brown off for 2 minutes. Pour in the beans, add the chicken stock cube and cover with enough water to fully submerge. Pour in the sweetcorn and bring to a gentle simmer. Mix 1 level tbsp cornflour with 2 tbsp water. Tip into the simmering mix and stir, allow to gently thicken for 4-5 minutes. Mix in the sour cream, juice of half a lime and season with more salt and pepper to taste. Add chopped coriander and serve into bowls, topping with fresh coriander, extra lime, feta cheese and some avocado.
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