Mexican chilli chicken

Recipe uploaded by

Sara Buenfeld

9 ratings

Recipe by Sara Buenfeld

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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.

Make ahead

This will keep for 6 weeks in the freezer. Pack into a large freezer bag or rigid container. To serve thaw at room temperature or in the microwave before reheating.

Per serving

546 kcalories, protein 58g, carbohydrate 31g, fat 22 g, saturated fat 7g, fibre 8g, salt 3.53 g

Latest comments and suggestions

• Kay

  01 December 2007

  Kay commented on this recipe

  Lovely recipe, I didn't make it too spicy and even the children liked it!

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• My Recipes

  20 December 2007

  My Recipes commented on this recipe

  I really like this - think I would add less water next time. It took along time to reduce to the prefered consistancy. Had the left overs with a jacket potatoe the next day for lunch.

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• Rachel

  28 January 2008

  Rachel rated and commented on this recipe

  

  A really delicious recipe, full of flavour and very simple to make. Took on board the comment about adding less water and it worked really well. This recipe has a little heat but next time, I'll be adding more "punch". One to make again.

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• Louise Howe

  18 February 2008

  Louise Howe rated and commented on this recipe

  

  I made this AS PART OF MY 40TH BIRTHDAY CELEBRATIONS IT WENT DOWN A STORM

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• Blondie

  20 February 2008

  Blondie rated and commented on this recipe

  

  absolutely delicious. i only added one can of water though, and simmered it for around an hour. great dish to cook for friends as you can just chuck it all in one pot and leave it to simmer while u chat and drink wine!

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• Katie

  05 March 2008

  Katie commented on this recipe

  I really love this recipe but I think I may have done something wrong! I followed the recipe and double checked everything but it did not thicken too well and it was more like a thick soup! Not sure if any suggestions can be given as to what I did wrong! It was lovely though!

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• miss kay

  13 March 2008

  miss kay commented on this recipe

  Loved this recipe, had to use fresh chilli though as had no chilli powder, but worked a treat, I also reduced the amount of water as others recommended and had no problems

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• Webby

  31 March 2008

  Webby rated and commented on this recipe

  

  I really loved this recipe too, I reduced the amount of water and left the lid off at the end so it thickend up nicely, don't really like the cannellini beans, so next time I would use red kidney beans, instaed, also I think I will add more chilli to give it a bit of a kick, I served it with Jacket Potato, but will try rice next time.

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• Emma

  21 May 2008

  Emma rated and commented on this recipe

  

  I added less water as suggested, and had to reduce the sauce for longer, but once it had thickened the sauce was delicious. I also froze half and it tasted even better once it had been reheated and I had added more chilli. As I like a real spicy kick, and the sour cream and avocado make the sauce milder.

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• Canvey Girl

  29 May 2008

  Canvey Girl commented on this recipe

  Absolutely delicious. So easy to make. Served with couscous and tortilla chips. Makes a great supper dish to serve to friends mid week.

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• demilolapoppy+twins

  27 July 2008

  demilolapoppy+twins rated and commented on this recipe

  

  Made this today for myself hubby and 4 kids (11,10,10 and 4) it went down really well. Served it stuffed in pitta bread with tortilla chips and grated cheese. didnt add much water as sugested which was a really good idea as there was enough sauce without needing to add. chorizo was a really nice addition. i added kidney and pinto beans instead. will definatly be making it again.

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• Murphy

  27 September 2008

  Murphy commented on this recipe

  Added sweetcorn and chestnut mushroom - delicious just with crusty bread!!

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• jac's cafe

  20 October 2008

  jac's cafe rated and commented on this recipe

  

  I like tasty spicy food and found this a bit bland, followed the recipe word for word, did eat it but would not pick this recipe again

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• Claire Dingle

  25 October 2008

  Claire Dingle rated and commented on this recipe

  

  Really tasty. I made it with chicken breasts insteasd and it was delicious. Would possibly use a little less chorizo as it was quite salty. Definately recommended

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• becky

  27 October 2008

  becky commented on this recipe

  Really nice. Didn't add any water and it didn't need it. Also put the chorizo in with the onions so that they cooked in the flavoured oil that was released. Made for 8 people and everyone loved it!

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• becky

  27 October 2008

  becky rated this recipe

  

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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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Difficulty and servings

Serves 4

Preperation and cooking times

Cook 1 hr

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

Per serving

546 kcalories, protein 58g, carbohydrate 31g, fat 22 g, saturated fat 7g, fibre 8g, salt 3.53 g

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