Mexican chilli chicken

Mexican chilli chicken

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(32 ratings)

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Cooking time

Cook: 50 mins - 1 hr

Skill level

Easy

Servings

Serves 4

A great spicy supper that can be made in advance

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
546
protein
58g
carbs
31g
fat
22g
saturates
7g
fibre
8g
sugar
0g
salt
3.53g

Ingredients

  • 1 tbsp olive oil
  • 1 large onion, halved and sliced
  • 2 tsp each chilli powder and ground cumin
  • 2 x 400g cans peeled plum tomatoes
  • 1 chicken stock cube
  • 200g piece chorizo, skinned and diced
  • 8 chicken thighs, skinned
  • 2 red peppers, seeded and cut into chunks
  • 2 x 300g cans cannellini beans, drained

To serve

  • 1 large avocado, stoned, peeled and sliced
  • lime juice
  • handful fresh coriander
  • 4 large spoonfuls soured cream

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Method

  1. Heat the oil in a large pan and fry the onion until softened. Stir in the spices and cook for a few secs. 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.
  2. Stir the peppers into the pan, then cook for 20 mins more. Tip in the cannellini beans.
  3. 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. Serve with rice, jacket potatoes or a handful of spicy tortilla chips.
  4. 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.

Recipe from Good Food magazine, April 2005

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Comments

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rebeccac060810's picture
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This dish was incredibly delicious.. Will definitely cook again

wilfredo's picture
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Great dish...didn't use the water and used kidney beans like others. Served it with garlic mash and green beans. Yum Yum

cat123's picture
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Really tasty, although I made a few changes - I cooked the chorizo at the beginning and used the oil from that to cook the onions, used whole cumin seeds and smoked paprika rather than ground cumin and chilli powder, and used kidney beans instead of canellini beans. OK, it wasn't really this recipe at all after all that, but it was still very good! I found I did need to add the water, and some more later on as it was boiling dry - I guess it depends on the type of pan you have.

claireridout1's picture
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A firm favourite in our house! We add the 2 cans of water and are quite generous with the spices, then put in the slow cooker to cook for a couple of hours - it comes out absolutely gorgeous, just melts in your mouth. Definately a dish that we make time and time again.

ladyshazzax's picture
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Great recipe. Very easy and totally delicious! Loved it!

sallyh99's picture
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Tasty, great for a midweek supper

stacey-jane's picture

This was really nice, I used kidney beans and will definitely be making this again with some extra spices for a bit of a kick!

czaloga's picture
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This was very tasty! Took advice from other raters and left out the water - was perfect. Had it with jacket potatos. Made the recipe and very pleased to have some left over for work lunches. Will definately be making this again - fantastic and healthy too x

kateboam's picture
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was really nice, but a bit too much water eventhough we only put one can in :/ still really tasty!!

sexievodka's picture
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This was great. Will add less water next time tho as it didnt seem to thicken much. Didnt add the beans either as no one in my househld likes them. And i used choppedchicken breast instead of thighs.Think i might make in the slow cooker next time aswell. x

margot_vds's picture
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Love it - chorizo gives it the extra spice it needs. Don't add as much water either as a lot of people mentioned.

nicolaj986's picture
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Tried this dish last month for a friend who was round for tea.
A huge hit and really easy to cook.

jburton's picture

Thanks gjfeenan . The Chorizo idea sounds lovely. I love chicken and |chorizo together.

gjfeenan's picture

Jools, all cooking is is experimenting! Cook with your heart and you won't go wrong :)

Your idea of two chicken breasts is fine and add what you like - mushrooms are fine! Use whatever you have in the larder ... I would use some chorizo because it really works.

dawnyhow's picture
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This was a lovely dish for my Mexican themed evening last night - all my guests were really impressed and thought I'd slaved over a hot stove for ages - I'd actually made it well in advance and just re-heated it when needed (think that might also have helped the flavour, which was lovely). I used chicken breasts instead of thighs and used less water than the recipe (as suggested by other commenters on here) - that was a good tip. I used half the amount and it was still a bit on the runny side. But soooo tasty. Will definitely be making this again.

jul34es's picture

made this yesterday for my husbands birthday tea,tasted great but won,t add as much water next time,also used kidney beans instead of cannellini.

knevgi's picture

would this go well with brown rice? you know the thick/fat rice??

stuarthough's picture
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Nice recipe, smooth and spicy, and a change from the usual chilli. Best if the chorizo is fried off with the onions and garlic (which I add) first to release the oils, and I use tinned chopped tomatoes, about half a can of water and red kidney beans instead of cannellini. I serve it with baked potatoes and the limey avocado and sour cream go really well. This is a regular!

Marianadgey's picture
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Quite tasty. I used 1/2 can of water and didn't cover it, just gave it an occasional stir. The consistency was just right, didn't need cornflour. Not really sure about the chorizo, will leave it out nect time I think.

jburton's picture

Help!!!! I want to cook this using chicken breasts, cut into strips. I have two in the freezer and im cooking this for 2 people. Do others think this will be enough, i thought of bulking it up a bit with some quartered chestnut mushrooms.x

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