So I decided to make the most of it and move away from my usual repertoire, and onto some comfort food. American comfort food - that resembles something moderately healthy! A few years ago when I was stumped for some dinner ideas, and was hanging out with some friends from the US, they gave me one of their staple recipes- white chili. I had never come across this before in Australia, but was assured it was just like chili con carne, the beef and red bean variety, but white. With chicken and white beans. Sounded promising!
But I have to apologise, as I will inherently destroy the white chili concept by adding non-white veges.
White Chili (American comfort food)
Dice up a whole onion, and add a quarter of the diced onion to the chicken in the water to give it some extra flavour.
Look! We have a visitor! This is Karma, the neighbour's cat who has adopted our garden. And living room. And us for that matter. Very fluffy and very friendly.
Then throw in a can of cannellini beans. Or any other white bean, but I think the flavour of these are best. And give it a stir.
And stir it around.
I think I added too much chili. But never fear, this is what the sour cream and cheese is used to fix! Throw in a good 2 tablespoons of sour cream, and about a cup of grated tasty cheese.
1 chicken breast
1 litre water
1 large onion diced
2 garlic cloves minced
1 tbsp olive oil
1/2 tbsp butter
400g can cannellini beans
1 large, or 2 small carrots
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Jalapeños (or fresh chili)
1/4 cup sour cream
3/4 cup grated cheese
Salt, pepper, parsley to serve.
1. Place chicken in a pot and cover with water. Add 1/4 of the diced onion. Slowly bring this to boil, and simmer for 10 minutes until the chicken in cooked through.
2. Drain the chicken, reserve the liquids, but throw away the leftover onion.
3. Shred the chicken with two forks.
4. In the empty pot, heat olive oil and butter. Add onion and garlic and saute for at least 2 minutes. Add cannelini beans. Peel and dice carrot, and add to mix. Add spices and let it cook for another 2 minutes.
5. Add shredded chicken to pot. Add 1 cup of reserved juices that the chicken originally cooked in. Add jalapeños. Let this simmer on low heat for 10-15 minutes.
6. Stir in sour cream and cheese, add salt and pepper.
7. Serve with tortillas or brown rice.
Serves 2 plus some for lunch the next day.