Mexican Chilli Chicken
A Mexico recipe for mexican chilli chicken with chicken stock cube, chorizo, hot chilli powder. Scaled for one.
Ingredients
- 1 tbspn olive oil
- 1 chicken stock cube
- 60 gm onion (prepared weight)
- 50 gm chorizo
- ¾ tspn hot chilli powder
- 1 chicken breast
- ¾ tspn ground cumin
- ½ red pepper
- 1 tbspn tomato purée
- 150 gm cannellini beans (tinned)
- 3 tbspn chopped tomato
Method
- 1
Slice the onion.
- 2
Chop the chorizo.
- 3
Cut the pepper into chunks.
- 4
Heat the oil in a large saucepan and cook the onion, stirring regularly, for .
- 5
Add the chilli powder and ground cumin and cook, stirring, for .
- 6
Add the tomato purée and cook, stirring for .
- 7
Add the chopped tomatoes, 200 ml of water and the stock cube and bring to a boil.
- 8
Add the chorizo and chicken breast, stir, cover and simmer for , stirring occasionally and turning the chicken breast.
- 9
Add the red pepper and continue to simmer, uncovered, for another , stirring occasionally, and adjusting the heat or even adding a little water to maintain the desired sauce consistency.
- 10
Add the beans and cook for .
- 11
Serve with rice or quinoa or a whatever your preference might be.