Chilli ChickenPrep.Time: 20 mins
Cook.Time: 90 mins
Tools4-5 Ltr/1 gallon
Saucepan with Lid
(vented if you have one)
Ingredients4 Chicken Breasts
10cm/4" Chorizo Sausage
2 Red Onions
2 Cooking Onions
3 Cloves Garlic
2 Tins Chopped Tomatoes
2 Tins of Kidney Beans
Half Tube Tomato Puree
2 Tbsp Olive Oil
2 Chicken Stock Cubes
1 tsp Ground Cumin
1 tsp Paprika
1-2 tsp Chilli Powder
1 tsp Mustard Powder
Splash Worcestershire Sauce
2 Tbsp Dark Soy Sauce
1 Sprig Rosemary
1 tsp Italian Seasoning
½ tsp Thyme
½ tsp Basil
Jacket Potatoes or Rice
Parmesan or Cheddar
MethodChop onions finely and fry gently in the olive oil until softened (if you do this with a lid on there is less chance of burning).
Finely chop the garlic and add to the onions.
Finely chop the rosemary and add to mixture.
Slice chorizo and then cut into into small cubes and add to pan.
Finely slice chillies and add to saucepan.
Saute for a few minutes then add the chicken.
Cook until the chicken has whitened
Add stock cubes, chilli powder, cumin, paprika, worcestershire sauce, dark soy sauce and mustard powder.
Add black pepper to taste and stir well to coat the meat.
Pour in tinned tomatoes and the remaining herbs, some pepper, and the tomato puree.
Rinse kidney beans in cold water and add to pan. Stir well.
Allow to simmer for 40-60 minutes.
Peel and quarter the mushrooms and add to pan.
Simmer for a further 10-15 minutes.
Serve with rice or jacket potatoes and grated fresh parmesan or cheddar cheese.
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