A simple but effective variation on chilli con carne – using chicken instead of beef.
As always, vary the recipe to suit your tastes. As hot or as mild as you like.
Mexican Chilli Chicken
A great spicy and healthy dish.
Chilli
- 1 tbsp olive oil
- 2 tsp chilli powder
- 2 tsp ground cumin
- 2 400 g cans peeled plum tomotoes
- 1 chicken stock cube
- 200 g diced and skinned chorizo
- 8 chicken thighs (skinned)
- 2 red peppers seeded and chopped
- 2 300 g cans cannellini beans
Side dish
- 1 large avocado
- 2 limes (juice only)
- 1 bunch corriander
- 4 large spoons soured cream
- Heat the oil and fry the onion until softened
- Stir in spices
- Pour in tomatoes and two cans of water
- Crumble in stock cube
- Bring to the boil then add chicken and chorizo
- Cover and simmer for 20 mins
- Add peppers and cook for 20 additional 20 mins
- Add beans
- Toss the avocado with lime juice and salt
- Garnish with sour cream and corriander
Great served with rice, jacket potatoes or tortilla chips but we chose to have them on a warmed tortilla just like fajitas….. lush!