Mexican Chilli Chicken Recipe – Family Favourite
As a keen cook, not just a baker, I often do batch cooking so that we have some homemade nutritious meals in the freezer and at this time of year, when I am crazy busy, this can be a lifesaver. I therefore, wanted to share with you one of my favourite “freezer filling” recipes, which is a big hit with our family.
My sister originally shared the recipe with me years ago (which was from BBC Good Food) and we often use at family get togethers. It is great for portioning up and popping in the freezer for when you might need it and is a bit of change from the usual Chilli con carne! It is easily doubled (although don’t double the amount of water) and you can even bulk it out with extra beans, to make it go further. Delicious served with rice, baked potatoes or even on top of tortilla chips and topped with a spoon of soured cream (if you have it) or some grated cheese. I hope you find this useful.
Mexican Chilli Chicken – Serves approx 6-8
Ingredients:
1 tbsp olive oil
1 large onion
2 teaspoons of chilli powder (1 1/2 tsp if hot chilli powder).
2 teaspoons ground cumin
2 x 400g can chopped tomatoes (or passata)
1 chicken stock cube
200g chorizo diced
8-10 chicken thighs (I use boneless and skinless) and cut them in half if they are large.
2 red peppers, seeded and cut into chunks
2 x 300g can cannellini beans (you can use butter beans or kidney beans)
To Make:
1) Heat the oil in a large pan or casserole and fry the onion until softened.
2) Stir in the spices and cook for a few seconds.
3) Pour in the tomatoes plus 1 can of water (if doubling the recipe, still only add 1 can of water). Add the stock cube.
4) Bring to the boil, add the chorizo and chicken thighs, cover and simmer for 30 minutes.
5) Stir the peppers into the pan and cook for another 20-30 minutes. Add the cannellini beans and warm through.
6) To eat now, serve with rice, baked potato or tortilla chips and spoonful of soured cream and grated cheese. Also, delicious topped with chopped avocado tossed in lime juice.
7) To freeze, portion into freezer bags or containers and store in the freezer for up to 6 weeks. Defrost and heat thoroughly before serving.
