This Italian-style dish is made with the addition of oregano, fennel and parmesan cream cheese. Share with friends: 
Time: 1 hour. 23 minutes Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.9 kg minced chicken
- 4 tbsp. chicken broth
- 2 tbsp. l olive oil
- 1 chopped large onion head
- 4 minced cloves of garlic
- 1 tsp salt, plus some more
- 2 tbsp. l ground cumin
- 1 tbsp. l fennel seed
- 1 tbsp. l dried oregano
- 2 tsp chili powder
- 3 tbsp. l flour
- 1.5 tbsp. frozen corn (thaw)
- 2 cans (425 gr. Each) of cannellini white beans (drain the brine and Rinse)
- 1 bunch (about 450 gr.) Cut into pieces of 2.5 cm leaves chard (remove stems)
- 1/4 tsp crushed red pepper flakes
- 1/2 tbsp. grated parmesan cheese
- 1/4 Art. chopped fresh parsley
- Freshly ground black pepper
Recipes with similar ingredients: minced chicken, cannellini beans, white beans, corn, parmesan, onions, garlic, chard, cumin, fennel seeds, oregano, chili pepper, red pepper cereal parsley
Recipe preparation:
- In a large thick-walled pan or broiler, heat on moderately high heat oil. Put the onions and fry until transparency, about 5 minutes Add garlic and cook for 30 seconds. Add minced chicken, a teaspoon of salt, cumin, fennel seeds, oregano and chili powder. Fry, stirring frequently, until cooked chicken, about 8 minutes Add flour to this mixture. Put white beans, chard, corn and pour chicken stock. Bring the mixture to a boil, scraping pieces adhered to the bottom with a wooden spoon. Stew for 55-60 minutes, until the liquid has evaporated halfway and the chili thickens. Add red pepper flakes and simmer another 10 minutes. Salt and pepper to taste. Arrange chili in deep plates. Sprinkle with parmesan and chopped parsley.
