Lunch

Chicken chilli con carne

chicken chilli con carne.jpg
  • Serves: 4
  • Preparation: 20 minutes
  • Cooking: 20 minutes
  •       

Ingredients

For the chicken chilli:
5 tbsp grape 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.

Ingredients

For the chicken chilli:
 5 tbsp grape 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

Directions

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.

Chicken chilli con carne

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