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Mexican chilli chicken

Mexican chilli chicken

A star rating of 4 out of 5.41 ratingsRate
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  • Preparation and cooking time
    • Cook: -
  • Easy
  • Serves 4

A great spicy supper that can be made in advance

  • Freezable
Nutrition: per serving
NutrientUnit
kcal546
fat22g
saturates7g
carbs31g
sugars0g
fibre8g
protein58g
salt3.53g
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Ingredients

  • 1 tbsp olive oil
  • 1 large onion , halved and sliced
  • 2 tsp each chilli powder and ground cumin
  • x 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
  • x cans cannellini beans , drained

To serve

  • 1 large avocado , stoned, peeled and sliced
  • lime juice
  • handful fresh coriander
  • 4 large spoonfuls soured cream

Method

  • STEP 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.

  • STEP 2

    Stir the peppers into the pan, then cook for 20 mins more. Tip in the cannellini beans.

  • STEP 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.

  • STEP 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 TIPS
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.

Recipe from Good Food magazine, April 2005

Goes well with

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A star rating of 4 out of 5.41 ratings
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