The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…
White Chilli Chicken
I love a robust chilli con carne during the warmer months, but when it’s hot outside, this less spicy version of the old classic is just as good.
Prep Time: 10 mins
Cook time: 20 mins
dash of oil
knob of butter OR JFHx Garlic & Herb Butter
1 tbsp JFHx Savoury Spice Mash Up – Mexican
1 onion, finely chopped
2 green chillis, chopped
1 sprig fresh thyme (or 1 tsp dried)
2 cups sweetcorn (I used 3 ears of cooked corn)
500ml chicken stock
1/2 cup milk
800g chicken, cooked & shredded
2 tbsp cornflour and water to mix
Zest of 1 lemon
1 green chilli, chopped (garnish)
1 spring onion, chopped (garnish)
Sprig of fresh coriander (garnish)
Pop the oil and butter in a large, frying pan, when bubbling, add the spice.
Over a medium heat, toss the spices around the pan until they’re fragrant and dark.
Increase the heat and add the onion, chillis and thyme, saute for 3 – 4 minutes.
Add the sweetcorn, stock and milk. Bring to a soft boil, then simmer for 5 minutes.
Add the chicken, mix well, then create a little slurry with the cornflour and water, stir through until thick.
Add the lemon zest, taste and season.
Serve with boiled rice and garnish with chopped chilli’s, spring onion and coriander.
Jax Says : This chicken combo is fantastic served with corn chips, topped with cheese, a lovely spring / summer salad. As a filling for burritos or your bog standard family pie.
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