Skip to main content

Chicken chilli

 

Chicken chilli
Chicken chilli

Like chilli con carne, this chicken chilli is all about the mix of fragrant spices and heat, subtly mellowed with a touch of chocolate added at the end. Also it’s a brilliant one-pot meal and tastes even better the next day, so it’s a good dish to make ahead.


Each serving provides 696 kcal, 35g protein, 91g carbohydrates (of which 11g sugars), 18g fat (of which 6g saturates), 15g fibre and 1.5g salt.

Ingredients

  • 1 tbsp olive oil or lard
  • 1 large red onion, sliced
  • 2 garlic cloves, finely chopped
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 tsp ground cumin
  • ¼–1 tsp chilli powder, to taste
  • 1 tsp Spanish smoked paprika
  • bunch coriander, stalks finely chopped, leaves roughly chopped
  • 4 chicken thighs, skin removed and boneless, cut into chunks
  • 2 x 400g tins kidney or black beans, drained and rinsed
  • 250g/9oz passata
  • 200ml/7fl oz chicken stock (or use 250g/9oz more passata)
  • 1 tsp cider vinegar
  • 1 tsp flaky sea salt, plus extra for seasoning
  • 2–3 squares dark chocolate
  • freshly ground black pepper

To serve

  • 300g/10½oz rice, cooked according to packet instructions
  • 1 ripe avocado, sliced
  • 4 tbsp soured cream

Method

  1. Heat the oil or lard in a saucepan and gently fry the onion for about 10 minutes, or until softened.

  2. Add the garlic, oregano, bay leaf, cumin, chilli powder, paprika and coriander stalks and continue to cook on a low heat for a minute.

  3. Add the chicken, beans, passata, stock, cider vinegar and salt. Bring to the boil, then reduce the heat and cook gently for 15 minutes, stirring occasionally. Stir in the chocolate and cook for another 5 minutes.

  4. Taste and season with salt and pepper, if desired. Scatter over the coriander leaves and serve with rice, sliced avocado and a dollop of soured cream.

Comments

Popular posts from this blog

Turkish flatbread with minced beef, herbs and spices

  Turkish flatbread with minced beef, herbs and spices This quick and easy Turkish flatbread has a spiced minced beef topping. It's a brilliant way to use beef mince, and tastes great with a drizzle of minted yoghurt. Ingredients For the topping 1 tbsp extra virgin olive oil, plus extra for drizzling 250g/9oz minced beef or lamb 1 tsp ground cumin 1 tsp garam masala 1 tsp hot smoked paprika 2–3 tsp tomato purée ½ tsp fine sea salt and freshly ground black pepper fresh mint and coriander leaves, to serve For the dough 200g/7oz Greek-style yoghurt 200g/7oz self-raising flour, plus extra for rolling 1 tsp ground cumin 1 tsp cumin seeds For the minted yoghurt 4 tbsp Greek-style yoghurt 1 heaped tbsp finely chopped fresh mint leaves Method Preheat the oven to 220C/200C Fan/Gas 7. Lightly oil a large baking tray and place in the oven to heat. To make the dough, put all the ingredients in a large bow...

Lighter creamy mushrooms on toast

  Lighter creamy mushrooms on toast So creamy and luxurious you'll never realise this breakfast is only 200 kcal and counts as one of your five-a-day. Each serving provides 200 kcal, 17g protein, 14g carbohydrate (of which 3g sugars), 8g fat (of which 3g saturates), 3g fibre and 1.4g salt. Ingredients 1 tsp rapeseed oil 80g/3oz button mushrooms, roughly chopped 32g/1oz reduced-fat smoked baco n  medallion, roughly chopped, 2 spring onions, thinly sliced 1 garlic clove, finely chopped ½ small lemon, juice only 1 level tbsp half-fat crème fraîche 30g/1oz slice wholemeal or granary bread salt and freshly ground black pepper, to taste 1 tbsp chopped fresh chives (optional) Method Heat the oil in small frying pan over a medium heat. Add the mushrooms, bacon, spring onions and garlic and cook for 1–2 minutes. Add the lemon juice, then cover with a lid and cook over a low heat for 5 minutes, or until the mushrooms are cooked...

Vegetarian lentil cottage pie

Vegetarian lentil cottage pie   This is a rich and satisfying vegetarian version of the classic cottage pie. Lentils make a great substitute for mince and are packed with protein, and carrots make the mash topping extra sweet. Ingredients For the cauliflower 1 cauliflower head, cut into florets 240g/9oz green beans, halved 1 tbsp vegetable oil salt and freshly ground black pepper For the cottage pie 1 tbsp vegetable oil 4 celery sticks, finely chopped 250g/9oz swede, peeled and grated 8 carrots, peeled and grated 1 tbsp dried mixed herbs 3 tbsp tomato purée 3 x 400g tins green lentils, drained and rinsed 1 reduced salt vegetable stock cube 500ml/18fl oz boiling water pinches freshly grated nutmeg 600g/1lb 5oz white potatoes, scrubbed and roughly chopped 30g/1oz butter salt and freshly ground black pepper Recipe tips Method Preheat the oven to 200C/180C Fan/Gas 6. To make the cauliflower, place...