Creamy Chilli Chicken
Recipe from Pinch of Nom · original post
Creamy Chilli Chicken is a comforting, medium-spiced fakeaway with tender chicken, cannellini beans in a deliciously creamy sauce.
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
- reduced-fat cream cheese165 g
- lime — juiced1 ea
- fresh coriander — chopped1 bunch
- sliced jalapeños50 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.
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.
Swaps are suggestions — check labels if you are cooking for an allergy.
Watch it on Instagram
What it costs, and where to buy it
Each item at whichever of your shops sells it cheapest.
Shops to compare
We couldn’t price enough of this recipe to say what it costs yet.
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