Time: 40 min.
Complexity: easily
Servings: 4

Braised chili chicken with beans and corn - a detailed recipe.

Ingredients:

• 2 cups chopped grilled chicken
• 2 cans (450 g) of canned white beans (drain and rinse the beans from one can, leave the liquid in the second can)
• 1 cup grated on a coarse grater Monterey Jack cheese or cheddar
• 1 large jalapeño pepper (half chopped, half sliced; seeds removed for less heat)
• 1 can (120g) canned green chili peppers, drained and chopped
• 1 tsp ground cumin
• 2 cups lightly salted chicken broth
• 1 small onion, chopped
• 1 tbsp. l. olive oil
• 2 cloves garlic, chopped
• 1 cup frozen corn, thawed
• 1/2 cup chopped fresh cilantro
• Sour cream and cornbread, for serving (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, white beans, corn, Monterey Jack cheese, chili pepper, jalapeno pepper, cumin, cilantro, onions, garlic

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Preparation:

Step 1
• Heat olive oil in a large heavy-bottomed saucepan and sauté the onion over medium heat for about 3 minutes. Add the garlic, chopped jalapeño, green chili peppers, and cumin and cook for about 2 minutes. Add the chicken broth, chicken, and all the beans. Bring to a boil, then reduce the heat to medium-low and simmer for about 15 minutes.
Step 2
• At the end of cooking, stir in the corn, cilantro, and 1/2 cup of cheese. Divide among servings and top with cheese, garnishing with jalapeño slices. Serve with sour cream and cornbread.

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