Mexican Chilli Chicken

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
Serves 4
A great spicy and healthy dish.
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
  1. 1 tbsp olive oil
  2. 2 tsp chilli powder
  3. 2 tsp ground cumin
  4. 2 400g cans peeled plum tomotoes
  5. 1 chicken stock cube
  6. 200g diced and skinned chorizo
  7. 8 chicken thighs (skinned)
  8. 2 red peppers seeded and chopped
  9. 2 300g cans cannellini beans
Side dish
  1. 1 large avocado
  2. 2 limes (juice only)
  3. 1 bunch corriander
  4. 4 large spoons soured cream
  1. Heat the oil and fry the onion until softened
  2. Stir in spices
  3. Pour in tomatoes and two cans of water
  4. Crumble in stock cube
  5. Bring to the boil then add chicken and chorizo
  6. Cover and simmer for 20 mins
  7. Add peppers and cook for 20 additional 20 mins
  8. Add beans
  9. Toss the avocado with lime juice and salt
  10. 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!