Green and white chilli chicken INGREDIENTS330ml light Mexican beer2 pickled green jalapeños, chopped3 dried, smoked paprika chillies, crushed15ml (1 tbsp) ground cumin3 cloves garlic, finely chopped2 red peppers, deseeded and finely chopped2 onions, finely chopped400ml hot vegetable stock4 chicken breasts400ml hot vegetable stock1 bunch fresh coriander, chopped, keeping more for garnish30ml (2 tbsp) flat leaf parsley, chopped50ml rice vinegarOlive oilSea salt40g raw almonds5ml (1 tsp) chilli power5ml (1 tsp) dried origanum1 x 400g can borlotti beans, drained and well rinsed1 x 400g can butter beans, drained and well rinsed250ml (1 cup) sour creamMETHODPlace beer in a pot and add jalapeños, dried paprika chillies, cumin, garlic, red peppers, onions, vegetable stock and chicken breasts. Bring to a boil then simmer for 10 minutes. Lift out chicken and put to one side.Put coriander, parsley, vinegar, splash of olive oil, 1 tsp sea salt and the raw almonds in a processor and blend to a smooth paste, adding extra oil if needed.Add the coriander paste, beans, chilli powder, and dried origanum to the pot and simmer for 30 minutes.Roughly pull the chicken breasts apart and add them back into the pot for a few minutes to warm up.Check the seasoning, then serve in bowls topped with fresh coriander and a blob of sour cream.Serves 4..