Mexican chilli chicken

Mexican chilli chicken

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(35 ratings)

Cook: 50 mins - 1 hr

Easy

Serves 4
A great spicy supper that can be made in advance

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal546
  • fat22g
  • saturates7g
  • carbs31g
  • sugars0g
  • fibre8g
  • protein58g
  • salt3.53g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, halved and sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tsp each chilli powder and ground cumin
  • 2 x 400g cans peeled plum tomato
  • 1 chicken stock cube
  • 200g piece chorizo, skinned and diced
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 8 chicken thigh, skinned
  • 2 red pepper, seeded and cut into chunks
  • 2 x 300g cans cannellini bean, drained
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

To serve

  • 1 large avocado, stoned, peeled and sliced
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • lime juice
  • handful fresh coriander
  • 4 large spoonfuls soured cream

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.

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Comments (45)

sophiehadden's picture
5

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!

louisehowe's picture
4

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

bighungrystone's picture
4

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.

kellyhaynes's picture

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.

laucat's picture

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

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