My Delicious Twist on White Chicken Chilli You Need to Try

I in no way claim this to be an authentic white chicken chilli recipe, but it's one that I've adapted over time to create a really hearty, flavour packed dish. To give this chilli it's deep flavourful base, I like to start by roasting a whole small chicken, then cook the onions, garlic and pickled chillies in the chicken drippings to give the base a really rich and flavourful depth. The added combination of spices, tomatillo salsa and pickled chillies adds a smoky, tangy kick that lifts the dish beyond the usual.

Tips for the Best White Chicken Chilli

• Use a small chicken: A smaller bird roasts faster and has tender meat that shreds easily.

• Don’t skip the drippings: They add a roasted depth that broth alone can’t match.

• Pickled chillies add complexity: Their tangy heat is different from fresh chillies and works well with the creamy beans.

• Simmer gently: Avoid boiling to keep the chicken tender and the flavours balanced.

• Adjust spice levels: If you prefer less heat, reduce the number of chillies or chili powder.

  
  

White Chilli Chicken - The Recipe

• 1 small chicken

• 50g butter

• Splash of olive oil

• 2 white onions, finely chopped

• 4 cloves garlic, minced

• 6-8 pickled green chillies

• 1 tsp cumin

• 1 tsp smoked paprika

• 1 tsp chili powder

• 350ml chicken stock

• 1 can of white beans

• 1 jar of tomatillo salsa

• Juice of 1 lime

  
  

Step-by-Step Cooking Process

Roast the chicken

Preheat your oven to 200°C (390°F). Place the small chicken on an ovenproof skillet and cook for about 45 minutes until the skin is golden and juices run clear. Reserve the chicken drippings in the skillet and remove the cooked chicken to rest before shredding the meat.

Prepare the base

Melt the butter with a splash of olive oil into the chicken drippings over medium heat. Add the finely chopped onions and cook until soft and translucent. Stir in the minced garlic and chopped pickled chillies, cooking for another 2-3 minutes to release their aroma.

Add spices

Sprinkle in the cumin, smoked paprika, and chili powder. Stir well to coat the onion mixture and toast the spices lightly, which enhances their flavour.

Add shredded chicken  

Add the shredded chicken meat to the pot and stir to coat in all of the spicy pan goodness

Add liquids and beans

Pour in the chicken stock and bring the mixture to a gentle simmer. Add the white beans and tomatillo salsa, stirring to combine everything evenly.

Finish with lime juice

Just before serving, squeeze in the juice of one lime. This brightens the dish and balances the richness.

Serving Suggestions

This white chicken chilli is versatile and pairs well with:

• Warm corn tortillas or crusty bread

• A dollop of sour cream or Greek yogurt

• Fresh cilantro and sliced avocado

• A side of steamed rice

  
  

It works as a hearty weeknight dinner or a crowd-pleaser for casual gatherings. The leftovers taste even better the next day as the flavours continue to develop.