Mexican chilli chicken

Mexican chilli chicken

By Sara Buenfeld
  • 1
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(36 ratings)
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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 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.

  • Recipe Tip

    Make ahead

    This will keep for 6 weeks in the freezer. Pack into a large freezer bag or rigid container. To serve thaw at room temperature or in the microwave before reheating.

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Comments, questions and tips

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HelenMil
14th Sep, 2016
Delicious and very easy. I didn't add chorizo and used kidney beans instead of cannellini. I also made with chicken breast and made for 2 only, using one can of tomatoes and one can of water, and slightly less spice. Also added some fresh red chilli. Lovely.
rebeccac060810
23rd May, 2013
1.05
This dish was incredibly delicious.. Will definitely cook again
wilfredo
30th Oct, 2012
5.05
Great dish...didn't use the water and used kidney beans like others. Served it with garlic mash and green beans. Yum Yum
cat123
26th Jul, 2012
4.05
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.
claireridout1
16th Jul, 2012
5.05
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.
ladyshazzax
27th Feb, 2012
5.05
Great recipe. Very easy and totally delicious! Loved it!
sallyh99
22nd Sep, 2011
4.05
Tasty, great for a midweek supper
stacey-jane
2nd Aug, 2011
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!
czaloga
5th Dec, 2010
4.05
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
kateboam
12th Nov, 2010
4.05
was really nice, but a bit too much water eventhough we only put one can in :/ still really tasty!!

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