Mexican Chicken Chilli with Yellow Tomato Salsa

"I have to admit they probably won't have heard of this in Mexico, but I've so named it because it's a dish based on a couple of Mexican themes: firstly, there are the delightful pinto beans, and secondly, the cheese is melted into the sauce. Anyway, Mexican or not, it's a great recipe."
Servings:
6 people

Health Score

High
Medium
Low
9.0 / 10
High score

Glycemic Index

Index
32
Low
Load
14
Moderate

Nutrition per serving:

Calories628.16 kcal31%
Fat27.31 g39%
Carbs43.41 g17%
Sugars7.41 g8%
Protein52.11 g104%
Sodium618.79 mg31%
Fiber8.82 g32%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
32
Low
Glycemic Load
14
Moderate

Ingredients

2 lb 4 oz (1 kg) skinless, boneless chicken thighs, cut into bite-size chunks
6 medium-sized green chillies, deseeded and finely chopped
1 oz (25 g) fresh coriander
2 tablespoons olive oil
2 large onions, peeled and sliced
4 cloves garlic, crushed
1 heaped teaspoon cumin seeds, dry-roasted
9 oz (250 g) pinto beans, pre-soaked and drained
1 level tablespoon plain flour
1 pint (570 ml) hot chicken stock
1 teaspoon Tabasco sauce
1 large green pepper
8 oz (225 g) Mozzarella, grated
2½ fl oz (65 ml) double cream
juice ½ lime
salt and freshly milled black pepper
9 oz (250 g) yellow (or red) tomatoes, skinned, deseeded and finely chopped
½ small red onion, peeled and very finely chopped
half the reserved coriander leaves, roughly chopped
juice ½ lime
A few drops of Tabasco sauce

Directions

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