This white
bean chicken chilli is fresh, filling, and flavourful, especially when topped with chopped avocado.
Not exact matches
3 to 4 cups shredded cooked
chicken 4 cups finely shredded cabbage 1/2 cup roughly chopped cilantro leaves 1/2 cup mint leaves 1 cup mung
bean sprouts 1 small red onion, halved and thinly sliced 1 green bell pepper, finely sliced in short strips 1 long red
chilli, finely sliced (optional) 1 cup plain yogurt 1/2 cup Byron Bay Chill
chilli, finely sliced (optional) 1 cup plain yogurt 1/2 cup Byron Bay
ChilliChilli Co..
In a large bowl, toss together the shredded
chicken, cabbage, cilantro,
bean sprouts, onion, bell pepper and
chilli.
The Hungry Australian dishes served at The Darwin Cookbook Club dinner were: Silky Chinese
Chicken, Raspberry Pomegranate Layered Pavlova, Beetroot, Ruby Grapefruit, Avocado and Hazelnut Spring Salad, Mini
Chilli and Caramelised Onion Jam Tarts, Chilled Cucumber Soup, Prawn Lettuce Cups with Thai Dressing, Braised Pork and
Beans, Jiaozi (Dumplings), Vegan Chocolate Mousse, Roasted Cauliflower and Chickpea Salad and Watermelon and Blueberry Mojito.
Fritos Chili Casserole from Creations by Kara Mexican
Chicken Chili from Creations by Kara Sweet potato black
bean chilli (vegan) by Domestic Gothess Slow Cooker Cream Cheese
Chicken Chili from Plain
Chicken Cheese Tortellini Chili from The Taylor House Loaded Quinoa Chili from Domestic Superhero Chipotle Chocolate Chili from Our Best Bites Cheesy Chili Bombs from This Mama Loves Food Chili Cheese Bread Dip from Sunny Sweet Days Chili Pot Pies with Cornbread Crust from Sweet Peas and Saffron Pumpkin Chili from Tidy Mom Crockpot Cream
Chicken Chili from Chelsea's Messy Apron BBQ
Chicken Chili from Carlsbad Cravings Chili Cheese Baked Potato Casserole from Eat Cake for Dinner Beef
chilli with cornbread dumplings from the blog archives
Pho is essentially a very flavoursome clear soup served with flat rice noodles, slices of
chicken (ga) or beef (bo), spring onions,
bean sprouts, fresh herbs,
chilli's and lime.
Ingredients * Contains Gluten
Chicken (30 %)(contains:
Chicken Breast, Water, Rapeseed Oil, Rice Starch, Spirit Vinegar, Salt) Flour Tortilla (29 %)(contains: WHEAT FLOUR (GLUTEN), Water, Palm Fat, Stabilizer: E422, Salt, Emulsifiers: (E472, E471), Sugar, Raising Agents (E500ii, E450i), Acidity Regulators (E296, E330)-RRB-, Processed CHEESE (12 %)(Water, Palm Oil, Modified Potato Starch, CHEESE (MILK), Salt, Skimmed MILK Powder, Modified Starch, Emulsifier: E341ii, Colour: E160 a, b, c), Mexican Salsa (11 %)(contains: Water, Glucose, Sugar, Tomato Paste, Herbs and Spices (Onion, Pepper, Paprika, Garlic, Cumin,
Chilli, Coriander, Oregano, Ginger, Clove), Molasses, Tamarind Paste, Flavour Enhancer: E621, Acidity Regulators: (E330, E260) Vinegar, Modified Corn Starch, Salt, Preservative: E202), Green
Beans, Kidney
Beans (contains: Kidney
Beans, Water, Salt), Sweetcorn Red and Green Peppers, Spice.
2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range
chicken breasts, sliced150g green
beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red
chillies2 dried red
chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
Thai red
chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range
chicken breasts, sliced150g green
beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red
chillies2 dried red
chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
Serves 6 300g fresh borlotti
beans, or 200g dried
beans soaked in cold water overnight and drained6 tbsp olive oil1 onion, finely chopped2 basil leaves1 rosemary sprig1 litre
chicken or vegetable stock 1 red
chilli, chopped (optional) 1 tbsp tomato pureeSalt and pepper150g tubetti pasta (little tubes) 4 tbsp extra virgin olive oil to serve Put the
beans into a heatproof earthenware pot or large pan and cover with cold water.
A tasty mid-western style, white
chilli with roasted
chicken, white
beans and green chili peppers for zing!
500g boneless, skinless monkfish in 2 cm chunks 175g Thai green curry paste 3 fresh limes (1 zested and squeezed, 2 for garnish) 200g Thai jasmine rice, pre-soaked in water for 20 minutes, drained 350 ml coconut cream 1⁄2 tsp salt 40g skinless fresh ginger or galangal, finely shredded 60 ml fish or
chicken stock 1 tbsp golden caster sugar 1 tbsp
chilli oil 1 handful basil leaves 200g baby vegetables, sliced, such as green
beans, carrots, pepper and cauliflower