Chicken Chilli Con Carne

INGREDIENTS:
CHICKEN CHILLI
  • 5 tbsp rape seed oil
  • 3 red peppers, diced
  • 2 onions, sliced
  • 4 cloves garlic, chopped
  • 1 cooked chicken, approx. 1.2kg, skinned, meat removed from bones and chopped
  • 3 tbsp tomato purée
  • 2 tsp ground paprika
  • 1 tsp ground cumin
  • Cayenne Pepper
  • 300ml chicken stock
  • 2 400g tins kidney beans, drained and rinsed
  • 4 tbsp sour cream
  • Coriander, to garnish
SALAD
  • 2 Ripe Avocados, halved, pitted, flesh removed and quartered
  • 1 - 2 tbsp lime juice
  • 1 handful fresh coriander
  • 2 red chilli peppers
  • METHOD:
    CHICKEN CHILLI
    1. Heat the oil in a pot and fry the peppers, onions and garlic until the onions become translucent. Add the chicken, stir in the tomato purée and season with the paprika, cumin and a pinch of cayenne pepper. Deglaze with the stock and add the beans. Simmer on a medium heat stirring occasionally and season with salt and ground black pepper
    SALAD
    1. Heat the oil in a pot and fry the peppers, onions and garlic until the onions become translucent. Add the chicken, stir in the tomato purée and season with the paprika, cumin and a pinch of cayenne pepper. Deglaze with the stock and add the beans. Simmer on a medium heat stirring occasionally and season with salt and ground black pepper
    2. Transfer the chilli to a bowl, add the sour cream and serve with the avocado salad
    https://myfoodbook.com.au/recipes/show/chicken-chilli-con-carne




















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