300g chicken breast - cubed
3 spring onions, sliced
1 large or 2 small bell peppers, chopped
1 fresh chilli, seeded and minced
1 clove garlic, minced
1/4 tsp ground ginger
1/4 tsp salt
1/4 tsp oregano
1/4 tsp ground cumin
1/4 tsp ground white pepper
1/2 tbsp olive oil
1.5 tbsp butter
1/2 dl flour
1 cup chicken broth
1 (400g) can white beans, undrained
In a large wok, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.
Saute the onion, bell pepper, chilli peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, oregano, cumin and white pepper. Mix thoroughly.
In a separate small saucepan, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the chicken and vegetables.
Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.
So bland as to be almost tasteless. Guess the chilli was nowhere near hot enough, or the roux just dampened the taste too much. In either case, not worth a repeat.
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