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Chicken chilli con carne

Total votes: 468

Ingredients

 

For the chicken chilli:
5 tbsp rape seed oil
3 red peppers, diced
2 onions, sliced
4 cloves garlic, chopped
1 cooked chicken, approx. 1.2 kg, skinned, meat removed from bones and chopped
3 tbsp tomato purée
2 tsp ground paprika
1 tsp ground cumin
cayenne pepper
300 ml chicken stock
2 tins kidney beans, 400 g each, drained and rinsed
4 tbsp sour cream
coriander, to garnish

For the salad:
2 ripe avocados, halved, pitted, flesh removed and quartered
1 - 2 tbsp lime juice
1 handful fresh coriander
2 red chilli peppers

Method

 

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. For the salad, drizzle the avocado with lime juice and place on plates with the coriander and chillis and season with sea salt.

3. Transfer the chilli to a bowl, add the sour cream and serve with the avocado salad.

  • Serves 4
  • Cooking Time 20 minutes
  • Preparation Time 20 minutes

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