Chicken chilli con carne
Chicken chilli con carne
2016-07-05 23:27:48
Total Time
3 hr
Ingredients
- 2 large onions, peeled and chopped
- 2 fat garlic cloves, crushed
- 1 red pepper chopped
- 1 celery stick
- 2 red chillies , seeded and finely chopped
- 1.2kg Chicken thighs, cubed or minced chicken
- 1 chicken chorizo sausage, diced
- 3 tbsp tomato purée
- 1 tsp ground cumin
- 2 tsp chilli powder
- 1⁄2 tsp dried oregano
- 1 cinnamon stick
- 1 tbsp dark brown sugar
- 600ml chicken stock
- 1 x 400g tin chopped tomatoes
- 1 x 400g tin red kidney beans or black beans, drained and rinsed
- 50g 70% dark chocolate, chopped
- Sour cream, guacamole and salsa, to serve
Guacamole
- 2-3 ripe avocados
- 1 lime juiced
- 1 clove garlic
- 1 small red onion
- 1 small tomato chopped 1 chili
- 1 tbsp coriander (optional) salt and pepper
Instructions
- Heat 2 tbsp olive oil in a large, deep frying pan or wide casserole dish, add the onions, celery and peppers and cook until soft but not coloured.
- Add the garlic and chillies and cook for a minute.
- Spoon the mix from pan and onto a plate.
- Heat another tbsp of oil in the pan and brown the chicken in batches then scoop out.
- Add the diced chorizo and quickly brown on all sides.
- Return the chicken and the onion mixture to the pan then add the tomato purée and the spices.
- Cook for 1 minute then add the stock and tomatoes and sugar.
- Season, stir well and bring to the boil.
- Reduce the heat to a very gentle simmer, cover with a tight-fitting lid and continue to cook on the hob over a low heat for about 11/2 hours, or until the beef is tender.
- Add the drained kidney beans and continue to cook for another 30 minutes.
- Then add the chopped chocolate and stir until melted and smooth.
- This is great served with some grated cheese, light sour cream.
Guacamole
- In a bowl smash up avocados and then add all the other ingredients.
- Season well and serve!
Tina's tips
- Try it with baked potatoes instead of rice for a change.
Tina's Cooks https://tinascooks.com/
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