Name: Mexican Chilli Chicken
Prep time: 30 min
Cook time: 30 min
Ingredients: 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; 1 large avocado; 2 limes (juice only); 1 bunch corriander; 4 large spoons soured cream

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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

Daibhidh

A great spicy and healthy dish.

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Prep Time 30

Cook Time 30

Servings 4

Ingredients

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

Instructions

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!