Mexican chilli chicken

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• Caroline

  05 December 2010

  Caroline rated and commented on this recipe

  

  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

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• Stacey-Jane

  02 August 2011

  Stacey-Jane commented on this recipe

  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!

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• salh

  22 September 2011

  salh rated and commented on this recipe

  

  Tasty, great for a midweek supper

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• ladyshazzax

  27 February 2012

  ladyshazzax rated and commented on this recipe

  

  Great recipe. Very easy and totally delicious! Loved it!

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• MrsDrink

  11 April 2012

  MrsDrink rated this recipe

  

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• Claire

  16 July 2012

  Claire rated and commented on this recipe

  

  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.

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• Cat

  26 July 2012

  Cat rated and commented on this recipe

  

  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.

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• wilfredo

  30 October 2012

  wilfredo rated and commented on this recipe

  

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

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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

Preparation and cooking times

Cook 50 - 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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