White Chilli Bowl
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- For the chicken chilli
- 5 Tbsps rapeseed oil
- 3 red peppers (diced)
- 2 onions (sliced)
- 4 cloves garlic cloves (chopped)
- 1 Cooked chicken (approx. 1.2 kg, skinned, meat removed from bones and chopped)
- 3 Tbsps tomato puree
- 2 tsps paprika
- 1 tsp Cumin powder
- cayenne pepper
- 1.333 cups chicken stock
- 2 tins Kidney beans (400 g | 2 cups each, drained and rinsed)
- 4 Tbsps Sour cream
- cilantro (to garnish)
- For the salad
- 2 ripe Avocados (halved, pitted, flesh removed and quartered)
- 1 Tbsp Lime juice
- 1 handful fresh cilantro
- 2 red chili peppers
Preparation steps
1.
Heat the oil in a pot and fry the peppers, onions and garlic until the onions become translucent. Add the chicken, stir in the tomato purée and season with the paprika, cumin and a pinch of cayenne pepper. Deglaze with the stock and add the beans. Simmer on a medium heat stirring occasionally and season with salt and ground black pepper.
2.
For the salad, drizzle the avocado with lime juice and place on plates with the coriander and chillis and season with sea salt.
3.
Transfer the chilli to a bowl, add the sour cream and serve with the avocado salad.
