Mexican chilli chicken

Mexican chilli chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(36 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
Save to My Good Food
Please sign in or register to save recipes.

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 tomatoes
  • 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 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
    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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
jburton's picture
jburton
12th Aug, 2009
Help!!!! I want to cook this using chicken breasts, cut into strips. I have two in the freezer and im cooking this for 2 people. Do others think this will be enough, i thought of bulking it up a bit with some quartered chestnut mushrooms.x
portrushbear
11th Aug, 2009
I used chicken breasts and red chillies aswell as chilli powder! Delicious will definitely be making it again.
nicolebacon
21st Jul, 2009
4.05
Added the two cans of water but left it cooking in the oven for much longer than the recipe suggested and added the red pepper and beans much earlier to all cook together like a stew and gain the right consistency. Delicious taste and will cook again.
0812steved
18th Jul, 2009
Awesome recipe. First one I tried from Good Food. It's a big winner with everyone I've cooked it for.
sarahk
3rd Jul, 2009
2.05
My husband likes anything chilli and hot! I was'nt keen but my husband enjoyed it. Used chicken breasts and upped the chilli factor. Used kidney beans. Not for me but there is no accounting for taste. He wants me to do it again. Maybe next year!!
knghiem
20th May, 2009
Great recipe, quick and easy to make. I omitted the chorizo as I didn't have any, and used kidney instead of cannellini beans due to personal preference. I also took others' tips on adding less water - only 1 tin with the tomatoes but it was way too watery still. I ended up pouring some away to help reduce it quicker but resorted to adding corn flour to thicken as it was taking too long. I'd definitely recommend probably only adding half a tin of water with the tomatoes or adding corn flour if its too watery. Another tip is to watch the chilli powder! My chilli powder is very strong so only used 1 tsp.
jacqueline599
9th Mar, 2009
This is an easy to make tasty dish. I didn't have any cumin so I added 1 teaspoon of chopped coriander and 1 teaspoon of mixed herbs, I only added 1 can of water and 1 can of beans and fresh chili to give it a bite. Will definitely make again, but will leave out the avocado as didn't think it went on top. Served it with mini jacket potatoes with sour cream. Yum:)
kennyk
4th Mar, 2009
5.05
Made this for a dinner party of 4 and there seemed to be loads as I used 14 chicken thighs and added 2 tins of chop toms instead of the plum ones but the whole lot went with great comments. Will do this one again and again
claireashforth
27th Jan, 2009
4.05
Really tasty mid week meal, used about 3/4 can of water and thickened with a little cornflour at the end of cooking time. Will be making this again.
vonsim
11th Jan, 2009
4.05
wishI'd read the "adding less water" comments before i made, still turned out fab though added fresh chilli along with the chilly powder which gave it more punch... yum, quick and easy juss the way i like it...

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.