Spiced Butterbean Chicken Chilli, Brown Rice and Chive and Sour Cream
When The Urban Spice Shop contacted me to ask if I wanted to write some recipes for them, I jumped at the chance! Their organic spices pack a punch in the best way and all of their spices are carefully sourced, ensuring that the natural flavor and freshness is guaranteed.
1.7kg Whole Chicken
1 Celery Stick
3 Bay Leaves
1 Bunch of Rosemary or Thyme
2 tbsp Caster Sugar
1 tbsp Salt
Sour Cream & Chive Dip and Rice
240g Brown Rice
8 tbsp Sour Cream
Spiced Butterbean Chilli, Brown Rice and Chive and Sour Cream
2 tbsp Olive Oil
1 Red Onion
2 Red Pepper
2 Garlic Cloves
½ tsp Turmeric
1 tbsp Ground Cumin
1 tsp White Pepper
1 Small Red Chilli
1 tsp Chipotle Paste
1 tbsp Tomato Purée
X2 400g Tin Tomatoes
400ml Chicken Stock
20g Fresh Coriander
Salt and Pepper
Step by Step Instructions
Step 1 – Poach Chicken
Add chicken to a large pot.
Peel the onion and the carrot and slice off their roots. Chop them into large chunks. Add the vegetables to the chicken pot. Wash the celery and leek and cut into large chunks and also add to the chicken pot.
Add the herbs, sugar and salt.
Cover the contents of the pan with cold water. Put the pan on the hob and bring to the boil. Simmer for 45 minutes – 1 hour until the chicken is cooked through and the juices run clear.
Remove the chicken from the warm water and leave to cool.
Step 2 – Make Stock
Put the pan back on the heat with the water and vegetables in it. Turn the heat to high and reduce the liquid down until there is about 400ml. Please note, you will only need 400ml for this recipe but if you reduce it down and there is more, you can freeze the rest of the stock or use it in another recipe.
Strain the stock and discard the vegetables and herbs. Leave to one side until ready to use in the chili.
Step 3 – Make Sour Cream and Chive Dip
Finely chop the chives and combine with the sour cream in a bowl. Zest ½ lemon and add to the bowl with salt and pepper. Set aside to serve with the finished dish.
Step 4 – Cook Brown Rice
Wash the rice and add to a saucepan. Add triple the amount of water.
Bring the pan to boil and simmer for 25 minutes until the rice is cooked through. Top the pan up with more boiling water if it looks like it will dry out.
Drain the rice and keep it warm until you are ready to serve.
Step 5 – Spiced Butterbean Chilli
Peel and dice the red onion. Cut the red pepper in half lengthways and remove the seeds. Dice up the red pepper.
Add the oil to a large saucepan and heat. Once hot add the diced onion and red pepper and cook for 5-8 minutes until softened and slightly coloured.
Pick the leaves from the coriander and separate the stalks. Finely chop the leaves and the stalks separately.
Peel and crush the garlic cloves. Finely dice the red chilli.
Add the chopped coriander stalks, crushed garlic, diced red chilli, ground spices, chipotle paste and tomato purée to the softened vegetables and stir. Cook for 2 minutes.
Add the tinned tomatoes and 400ml chicken stock to the pan and reduced for 10 minutes until the sauce has thickened.
Step 6 – Shred Chicken
Shred all of the chicken meat from the bone and add to the reduced sauce. Please note, you can use the chicken carcass to make a stock.
Step 7 – Finish Seasoning The Chilli
Drain the butterbeans and add them to the chicken chilli. Stir and cook for 2 minutes.
Taste the sauce and add salt and pepper and a squeeze of lemon juice.
Stir through the chopped coriander leaves. Serve with cooked rice and chive and sour cream dip.