100g chicken breasts cubed
3 cups chicken broth
1/2 cup heavy cream
100g chopped green chillies
1 medium red bell pepper finely chopped
1/2 cup white onion finely chopped
2 tbsp ground cumin
1 tsp dried oregano
1 tsp garlic minced
1/2 tsp sea salt
FOR SERVING:
Avocado 1/4 a small avocado, sliced, per serving
Coriander chopped
Lime wedges
DIRECTIONS
Heat olive oil
in a Dutch oven/cast iron casserole pot over medium/high heat. Add chicken and
onion. Cook uncovered until chicken begins to brown. Stir in garlic, cumin,
oregano, sea salt, bell pepper and green chillies. Cook 5 minutes.
Pour
in chicken broth and bring to a boil. Simmer for 15 minutes. Pour in heavy
cream and stir well. Simmer 5 minutes. Divide into 2 servings. Serve with fresh
lime, coriander and 1/4 cup slices avocado.