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1
Rinse the chicken quarters really well and place them in a stock pot.
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2
To the chicken in the pot, add the water (water should mostly cover the chicken), bouillon, bay leaf, onion, bell pepper and garlic.
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3
Place the stock pot over medium high heat and bring to a boil; reduce the heat to medium, cover and simmer until chicken is cooked through, approximately 30 minutes.
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4
Remove pot from the heat.
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5
Remove chicken quarters from the pot and transfer them to a cutting board and cool until they can be comfortably handled. Remove meat from the bones and chop it into small pieces then shred slightly; set aside.
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6
Remove approximately 1 cup (250ml) of the liquid from the stock pot and set aside.
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7
Return the stock pot to medium heat and bring to a simmer. Place the flour into a small bowl.
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8
While stirring constantly, gradually add the reserved liquid to the flour until a smooth paste is formed.
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9
Pour the paste into the stock pot and stir constantly until the mixture starts to thicken.
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10
Add the beans, chopped chicken, chili powder, coriander and cumin.
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11
Increase the heat to medium and, stirring frequently, simmer, uncovered for approximately 15-20 minutes or until the mixture is thick enough to coat the back of a spoon.
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12
Reduce the heat to low and add the fresh coriander, single cream and soured cream.
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13
Stir well until the single and soured creams are completely incorporated into the chili.
