Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 onion (diced)
  • 500 g boneless, skinless chicken thighs (diced)
  • 3 cloves garlic (crushed or grated)
  • 2 teaspoons cumin (ground)
  • 2 teaspoons smoked paprika
  • ½ teaspoon chilli flakes
  • 1 red pepper (chopped into bitesize pieces)
  • 400 g tin tomatoes
  • 400 g tin kidney beans
  • Brown rice (or white rice, or tortillas)
  • 2 tablespoons fresh coriander (cilantro) (plus extra for garnish (optional))
  • 1 lime (quartered for serving (optional))
  • Guacamole, salsa, sour cream, tortilla chips etc. ((optional))

Instruction

  • Place the olive oil and diced onion in a wide, deep pan and fry on a gentle heat for 3 minutes until the onion is softened.
  • Turn up the heat and add the diced chicken thigh meat and brown for 2-3 minutes, stirring frequently.
  • Turn the heat back down and add the garlic, cumin, paprika and chilli flakes, stirring frequently.
  • Add the red pepper, tomatoes and kidney beans. Give everything a good stir and bring to the boil, then turn down to a gentle bubble for 15-20 minutes to cook the chicken and thicken the sauce. Stir occasionally.
  • While the chilli is cooking, make the rice according to packet instructions / your own preferences (or warm the tortillas).
  • When the chilli is ready, stir in the chopped coriander and serve with the rice, lime quarters and extra coriander as garnish.