This is a really handy way of making chicken chilli, great over rice and great as a dip with nachos.
I like to serve this chilli in individual bowls if it’s for dipping or a large oven proof dish if it’s a main meal.
30mls olive oil
2 onions, finely diced
6 garlic cloves, finely sliced
3 jalapeño chillies, deseeded and diced
4 large chicken breasts, cut to 1cm dice
300mls sour cream
Juice and zest of 2 limes
salt and pepper
large bunch of coriander
150g fresh mozzarella, drained
In a large deep frying pan, heat the oil and add the onions, cook until translucent.
Add the garlic and jalapeños and cook for two minutes.
Add the diced chicken and seal quickly without burning the onions.
Stir in the cream, sour cream and the juice and zest of the two limes.
Season well and bring up to a simmer. preheat the oven to 200 degrees Centigrade.
Simmer for twenty minutes until the chicken is thourghly cooked.
Take an oven proof dish and spoon the chicken mixture in, sprinkle over the fresh mozzarella and bake for 25-30 minutes until the cheese is golden.