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Chicken Chilli Mexican

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The chorizo is the star here. You also have protein from the beans, so smaller chicken thighs are fine to use, they'll still add the depth of chicken flavour to the dish.

I have to say, this dish has a bit of a chilli kick!!! So, if you want to create a slightly milder version, omit the green chillies and use a mild chilli powder, if needs be, but, we like a bit of a punch!

Serve with tomato rice, or if you are in a rush, use boneless chicken thighs (chopped & reduce the cooking time) and pop the cooked chilli in a warm tortilla wrap.

Click the Method tab below to see a step by step guide with pictures.

chicken chill cooking

ingredients

Here's what you need, but, as I said, if you want to create a milder, child friendly meal, omit the green chillies and use a mild chilli powder

serves 6

  • 2 Tbsp vegetable oil
  • Chorizo sausage sliced into 5mm thick discs
  • 1 large white onion
  • 1 large red onion
  • 1 tsp cumin whole
  • 1 Tbsp garlic pulp
  • 1 tsp cumin powder
  • 1 tsp extra hot chilli powder
  • 1 tsp Kashmiri chilli powder
  • 1 tsp salt
  • 1 tsp freshly ground black pepper corns
  • 1 Tbsp tomato puree
  • 1 400g tin plum tomatoes - mashed with a fork
  • 6 chicken thighs on the bone
  • 3 bell peppers (red, yellow & green) 15mm slices halved
  • 1 400g tin Cannellini beans drained & washed
  • Sprinkle of coriander for garnish
  • 2 small green Indian chillies - finely sliced

method

This is a Chorizo dish!

nutty tip clean With rice, or as a burrito?

If you'd like it as a Burrito, just switch out the whole chicken thighs for boneless chicken pieces!

The flavours that permiate the dish due to the oils that come out of the sausage are just un-reproducible with anything else.

And, the texture of the chorizo slices are such a contrast to the silkiness of the rest of the dish, it's like finding little nuggets of joy as you are eating :¬P

  1. Add the chorizo slices to a hot heavy pan
chorzio cooking
chorzio cooking
  1. Add the onions when oil starts to seep out of the chorizo
Add the sliced onion
sliced onion in pan
  1. Stir & cover until onions soften just a little

(we want firm slices of onion in the completed dish)

  1. Add garlic and whole cumin
  2. Stir fry for 1 min' with the heat still hot
Add garlic & whole Cumin
cooked onion chorizo
  1. Lower the heat to medium
  2. Add your spices:
    • 1 tsp cumin powder
    • 1 tsp extra hot chilli powder
    • 1 tsp Kashmiri chilli powder
    • 1 tsp salt
    • 1 tsp freshly ground black pepper corns
  3. Add tomatoes & tomato puree
add tomatoes & tomato puree
tomatoes stirred in pan
  1. Turn the heat to med/hot & bring back to a boil
  2. Add skinned chicken
add chicken to pan
add chicken to pan
  1. Turn to warm-med heat & cook for 15 mins
  2. Turn the chicken thighs over & cook for 10 mins more
turn the chicken over
chicken cooking in pan
  1. Add the sliced peppers & optional sliced chillies
add sliced peppers
add sliced peppers
  1. Cook for about 8 mins until peppers are soft
  2. Add the drained Cannellini beans, stir gently
add cannellini beans
add beans
  1. Cook for another 2 mins to warm the beans

nutty tip clean Note: If you want to serve immediately, simmer gently for 10mins. Else, refrigerate over night to allow the beans to soak up flavour

serving suggestion
chicken chilli rice in dish

served with tomato rice

nutty tip clean Top, top tip: Your not going to like this idea as your kitchen smells amazing and you just want to eat, but until you've tried it you will never believe me:

Allow the dish to cool completely and set it in the fridge over night.

Reheat the next day or even two days later, the taste will have matured fantastically!

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