Mexican chilli chicken

Mexican chilli chicken

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(35 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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sophiehadden's picture
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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
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I made this AS PART OF MY 40TH BIRTHDAY CELEBRATIONS IT WENT DOWN A STORM

bighungrystone's picture
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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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