A Modern, Mouth-watering Green Chilli Chicken Sishebo Recipe

A true classic (for good reason), the chicken sishebo is not only sure to impress, but it's also sure to satisfy. If you have been desperately searching for interesting and easy recipes to try out in the kitchen, you have come to the right place. Here is one of the most decadent, heartiest chicken sishebo recipes that will leave your dinner guests begging for seconds.

Introducing the Green Chilli Chicken Sishebo. If you are someone who loves a bit of a 'kick' when it comes to their chicken recipes, this one is ideal. Thankfully, if you are serving children as well as adults, you won't have to worry about them complaining that their taste buds are one fire. This is because the warmth of chillies is balanced out by the creaminess of the corn.

What you will need:

1 chicken, cut into 8 pieces2 bay leaves, whole5 tsp. (25 ml) of table salt0,4 kg of corn2 green peppers, halved and seeded4 green chilies, halved and seeded3 Tbsp. (45 ml) of oil2 onions, chopped2 cans of white beans, drained2 Tbsp. (30 ml) of garlic, minced1 Tbsp. (15 ml) of cumin1 Tbsp. (15 ml) of corianderBlack pepper, to taste

How it's done:

Place the chicken into a large pot with the two bay leaves.Season well with the black pepper and the salt (use only two teaspoons of salt at this stage).Add water and ensure that the chicken is properly covered.Bring to a boil over a high heat.Once boiling, turn down the heat and allow to simmer for between 35 - 45 minutes, topping up the water as it evaporates to keep the chicken covered.Remove the chicken from the pot and allow to cool.Strain the water that the chicken was cooking in and set aside.Preheat the oven to 200°C.Place the corn into a baking tray and place into the oven. Monitor the corn as it roasts and, when starting to brown, remove from the oven and allow to cool.Turn your oven onto grill.Place the peppers and the chilies (cut side down) into two baking trays. Place into the oven and leave for about five minutes. Remove when the skins start to blacken. Leave to cool and then peel and chop.Place your oil in a large pot over a medium-high heat. Add your onions, spices, garlic, 3 teaspoons of salt, and cook until the onions are translucent, stirring consistently.Add the corn, chilies and peppers and cook for a further three minutes.Add the white beans and about seven cups of the leftover chicken broth.Bring to a boil, then turn down the heat and leave to simmer for 10 minutes.While this is on the stove, take the opportunity to remove the skin from your chicken.Next, use a fork to remove the meat from the bone.Add this meat to the broth and allow to simmer until the chicken is heated through.Serve and enjoy. 1

As you can see, this is one of those chicken recipes that are bound to satisfy even the hungriest of tummies. So what are you waiting for? Turn on that stove and let's get cooking!

Sources:1 http://www.myrecipes.com/recipe/green-chile-chicken-stew

The term "sishebo" incorporates a range of dishes including stews, curries, casseroles and potjie - and The Perfect Sishebo website provides inspiration around all of these dishes. The key ingredients to create a delicious sishebo are Knorrox Cubes, Knorr Soup, Robertsons Herbs & Spices and Rajah Curry Powder - and the perfect sishebo always needs all four. Visit our website for the best sishebo recipes , tips and tricks, and information on The Perfect Sishebo Show now airing on SABC1. Rate this Article

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Sarah Peterson has published 7 post. Article submitted on April 28, 2015. Word count: 510

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