Zesty white chilli con pollo recipe | Sainsbury`s Magazine

Ingredients

• 1 onion, diced
• 2 mild green chillies, deseeded and finely chopped
• 3 garlic cloves, sliced
• 1 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp hot chilli powder
• 2 tsp dried marjoram
• 640g skinless chicken thigh fillets
• 800ml chicken stock*, made with 2 stock pots or cubes
• 1 x 400g tin cannellini beans, drained
• 1 x 198g tin sweetcorn
• 100g soured cream
• 2 tsp cornflour
• juice of 2 limes
• a generous handful of fresh coriander
• cooked rice, to serve
• 75g feta, crumbled