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