Mexican chilli chicken

Name: Mexican chilli chicken
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 1 Tbsp olive oil; 1 large onion, halved and sliced; 2 teaspoons each chilli powder and ground cumin; 2 x 400g cans peeled plum tomatoes; 1 chicken stock cube; 200 grams chorizo, skinned and diced; 8 chicken thighs, skinned; 2 red peppers, seeded and cut into chunks; 2 x 300g cans cannellini beans, drained; 1 large avocado, stoned, peeled and sliced; 1 serving lime juice; 1 handful fresh coriander; 4 larges spoonfuls soured cream

If you want to add more gluten free and דל פחמימות, recipes to your repertoire, Mexican chilli chicken might be a recipe you should try. This recipe serves 4. One portion of this dish contains around 47g of protein, 61g of fat, and a total of 799 calories. The Super Bowl will be even more special with this recipe. This recipe from BBC Good Food requires g cans cannellini beans, chorizo, coriander, and g cans plum tomatoes. It works well as a main course. Plenty of people really liked this Mexican dish. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Heat the oil in a large pan and fry the onion until softened. Stir in the spices and cook for a few secs.

Ingredients you will need

Spices

Onion

Cooking Oil

Equipment you will use

Frying Pan

Pour in the tomatoes and 2 cans of water, then crumble in the stock cube. Bring to the boil and add the chorizo and chicken thighs. Push the chicken under the liquid, cover and simmer for 20 mins.

Ingredients you will need

Chicken Thighs

Bouillon Cube

Tomato

Whole Chicken

Chorizo

Water

Stir the peppers into the pan, then cook for 20 mins more. Tip in the cannellini beans.

Ingredients you will need

Cannellini Beans

Peppers

Equipment you will use

Frying Pan

To eat now: Warm through to heat the beans. Toss the avocado with the lime and some salt and serve on top of the casserole with a sprinkling of coriander. Top each portion with soured cream.

Ingredients you will need

Sour Cream

Coriander

Avocado

Beans

Lime

Salt

Serve with rice, jacket potatoes or a handful of spicy tortilla chips.

Ingredients you will need

Tortilla Chips

Potato

Rice

To eat later: Cool and keep in the fridge for up to 48 hours. Warm on top of the stove until bubbling and serve as above.

Equipment you will use

Stove

Equipment

Frying Pan

Stove

Ingredients

Servings:

1Tbsp

olive oil 1large

onion, halved and sliced 2teaspoons

each chilli powder and ground cumin 2

x 400g cans peeled plum tomatoes 1

chicken stock cube 200grams

chorizo, skinned and diced 8

chicken thighs, skinned 2

red peppers, seeded and cut into chunks 2

x 300g cans cannellini beans, drained 1large

avocado, stoned, peeled and sliced 1serving

lime juice 1handful

fresh coriander 4larges

spoonfuls soured cream

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Caves Roger Goulart Gran Reserva Cava with a 4.7 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.