You can cook this without any meat, and add more vegetables to make it entirely vegetarian friendly. You could also add 250ml more stock, or 2 more cans stock, and put the rice in to cook with the chicken – the rice will absorb all of the flavours and be perfectly cooked.
One pot cooking at its best! A dollop of sour cream on the top really completes this dish, and you could of course spoon your chilli onto a soft tortilla wrap, add cheese, and eat it as a tasty wrap instead.
This is very versatile chicken recipe.
For this Chicken Chilli Recipe, you will need the following ingredients:
- 4 chicken thighs/breasts
- 2 white onions
- 2/3 carrots
- 250g mushrooms
- 1to 2 sticks of celery
- 2 red peppers
- 2 cloves of garlic
- Spices: 4 tsp chilli powder, 3 tsp cumin, 2 tsp oregano
- Salt and Pepper to season
- 2 tins of chopped tomatoes
- 2 tins/250ml of chicken stock
- 1 tin of red kidney beans
Method of Preparation:
The first step to your chicken chilli will be the sauce. Chop the onions, carrots, garlic, celery, and peppers into small cubes – or use a food processor and blend them. They are just here for flavour, although you could chop them a little rougher for more texture. Fry these off in a little olive oil, salt, and pepper, until soft and translucent, and slightly golden brown. This will take around 7-10 minutes on a medium heat.
Add your spices to the vegetable mix. Cook these off for a further 3-5 minutes – by now, your meal will be smelling delicious!
Add your chicken – either in strips or chunks. Cook until white on the outside – this means it is sealed.
Next step for your chicken chilli, add the tins of tomatoes. Stir well. Add your chicken stock. Cover with a saucepan and leave to simmer for around 15-20 minutes.
If using the kidney beans, add these at this stage.
Chop the mushrooms into slices and fry in a hot frying pan. You should hear a sizzling noise. Fry until brown and slightly crispy. Add these to the chilli and simmer for a further 15 minutes, or until thickened. The reason we add the mushrooms here is because if added raw, they go soft, frying them first means they retain their texture and flavour.
Once cooked, serve with rice, pasta, or cornbread. Sprinkle with chopped salad onions to serve.