White chilli

Comforting chicken casserole with Tex-Mex flavours, pale creams and beiges, offset with flashes of green on top. Classic spoon eating.

• 1 tbsp veg oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• ½ tsp salt
• Black pepper
• 1 tbsp ground cumin
• 2 tsp ground coriander
• 1 tbsp dried oregano
• 2 large green chillis, finely chopped
• 1 yellow pepper, chopped
• 600ml chicken stock
• 1 tin cannellini beans, drained and rinsed
• 100ml milk
• Meat from 4 chicken thighs, poached for 8 mins in the stock and then chopped/shredded
• Juice of 1 lime
• 1 tbsp cornflour mixed with 2 tbsp cold water
• Fresh coriander, avocado, grated cheddar, tortilla chips, pickled jalapenos

1. Heat the the oil in a large saucepan, add the onion and cook over a medium heat for 5 mins until soft
2. Add garlic, salt, pepper, cumin, coriander, chilli and yellow pepper
3. Stir and cook for 5 mins, then add the stock. Bring to the boil and simmer for 10 mins
4. Add the milk, cannellini beans and chicken. Bring to the boil and simmer for 10 mins
5. Finally stir in the lime juice and the cornflour slurry and stir until thickened
6. Serve with rice, sprinkled with fresh coriander, diced avocado, grated cheese, crumbled tortilla chips and pickled jalapenos