Mexican Chilli Chicken

This here is what I made for Monday night dinner. It's basically a recipe I found on BBC Good Food, just adapted slightly to better suit our taste buds.

It's one of my favourite things again - the glorious one-pot dish. You can't beat a one-pot meal for convenience can you? It means I can chop and prepare, lob it all in and manage to referee the kids without burning the dinner. Great stuff. This was nice and tasty, tiny bit of a kick but nothing major. Of course, if you want it to be more spicy you can get happy with the spices if that's what tickles your fancy.

This recipe serves 2 but if you wanted to make a larger pot, it's good as a freezer meal.

Mexican Chilli Chicken

Ingredients

1 tbsp olive oil
1/2 large onion, diced
1 tsp chilli powder (as hot as you like it)
1 tsp ground cumin
1 x 400g can chopped tomatoes
1 chicken stock cube
100g diced chorizo
2 skinless chicken breasts, chopped into small chunks
1 red pepper, diced
1 x 400g red kidney beans, drained

Method

Heat the olive oil in a large pan and fry the onion for a couple of minutes until it is softened. Stir in the chilli and cumin and cook for just a few seconds.

Pour in the chopped tomatoes and one can of water. Crumble in the chicken stock cube and stir well. Bring to the boil.

Add the chorizo and chicken, making sure the chicken is pushed under the liquid and cover and simmer for 20 minutes.

Add the peppers and the kidney beans to the pan and cook for a further 20 minutes.

I served this with some long grain rice and a large dollop of soured cream. This would also work very well with a jacket potato.

love & kisses
Mrs M x