Ingredients
- 1tbsp sunflower oil
- 500g (1lb 2oz) skinless, boneless chicken tights, cut into chunks
- 1 large onion, roughly chopped
- 3 garlic cloves, crushed
- 1 large green pepper, roughly chopped
- 1tsp dried chipotle chilli flakes
1
- /
4
- tbsp sweet smoked paprika
- 2tsp ground cumin
- 1
1
- /
2
- tbsp tomato purée
- 400g can chopped tomatoes
- 100ml (4fl oz) water or stock
- pinch sugar
- 1tsp Worcestershire sauce
- 400g can red kidney beans, drained and rinsed
- large handful coriander, finely chopped
Method
Heat the oil in a wide heavy-based saucepan to medium-high. Brown the chicken (you may need to do this in batches); set aside. In the same pan, add the onion and cook for 3 or 4 minutes, or until lightly browned. Add the garlic and cook for 1 minute, sitrring often. Add the green pepper, chilli flakes, paprika and cumin to the pan, mix well and cook for a further minute.
Add the tomato purée, tomatoes, water or stock, sugar and Worcestershire sauce to the pan. Return the chicken to the pan and mix well. Bring to the boil then reduce to a simmer, cover and leave to cook for 1 hours. Season well and stir in the kidney beans to heat through, then stir in the chopped coriander when ready to serve. Serve with guacamole and rice.
Top Tip for making Chilli Chicken
This will keep for up to 3 days in the fridge. Any left over? Add extra canned chopped tomatoes for a chunky soup, or serve in a taco or a wrap. Great with a baked potato.
woman&home newsletter
Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
-
Chicken ratatouille
Make the most of the summer nights by spending them outside rather than in the kitchen with this easy one-pot chicken ratatouille
By Samuel Goldsmith Published
-
Roast coconut chicken
Spring wouldn’t be the same without a roast this coconut chicken recipe is full of Asian flavours
By Samuel Goldsmith Published
-
Oven-Baked Chicken Breasts with Chorizo and Chickpeas
By Rebecca Smith Published
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
Nigella Lawson's famous dinner parties are canceled for the most relatable reason
Nigella Lawson's dinner parties may well be the pinnacle of home dining but the beloved chef and writer says she's not doing them anymore
By Aoife Hanna Published
-
‘Table of legends’ including Jennifer Aniston and Courteney Cox gives fans the dinner party guestlist of dreams
Kristen Bell shared a snap of her summery outdoor feast, featuring a huge array of stars
By Jack Slater Published
-
The real reason King Charles 'never eats lunch' revealed
The King never eats lunch, and the reason why has been revealed by a former royal correspondent
By Robyn Morris Published