Mexican chilli chicken

Mexican chilli chicken

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(36 ratings)

Cook: 50 mins - 1 hr


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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  • 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



    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 tomatoes
  • 1 chicken stock cube
  • 200g piece chorizo, skinned and diced



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

  • 8 chicken thighs, skinned
  • 2 red peppers, seeded and cut into chunks
  • 2 x 300g cans cannellini beans, 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



    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


  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, questions and tips

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8th Nov, 2010
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
19th Aug, 2010
Love it - chorizo gives it the extra spice it needs. Don't add as much water either as a lot of people mentioned.
4th Aug, 2010
Tried this dish last month for a friend who was round for tea. A huge hit and really easy to cook.
jburton's picture
15th Jul, 2010
Thanks gjfeenan . The Chorizo idea sounds lovely. I love chicken and |chorizo together.
1st Jun, 2010
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.
22nd May, 2010
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
1st Nov, 2009
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.
26th Oct, 2009
would this go well with brown rice? you know the thick/fat rice??
7th Oct, 2009
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!
23rd Sep, 2009
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.


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