Ingredients

Cooking Method

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Chilli Chicken

Anyone who loves the taste of chilli will adore this recipe. A real taste of Mexico. Don't be afraid to add more of the spices if you prefer your chilli hotter.

4 skinless chicken breasts (cut into strips)
A red pepper cut into 1 inch pieces
A green pepper cut into 1 inch pieces
1 large sliced onion
2 tsp of chilli powder
2 tsp ground cumin
2x 400g cans of peeled & chopped plum tomatoes
1 chicken stock cube
1/2 cup of skinned, diced chorizo sausage
1 large or 2 small cans of chilli beans
1 tbsp olive oil

Crumble the stock cube into 250ml of boiling water and set aside.

In a large pan, heat the oil and fry the onion until  softened. Add the spices to the pan and stir into the onions. Pour in the tomatoes (with juice) and add the water, with the stock cube in it.

 Bring to the boil and add the chicken, the chorizo sausage, the chilli beans and the peppers. Cover the chicken with the sauce and simmer for 30 minutes (add a little more water if needed or turn up the heat towards the end of cooking to reduce the sauce).

Make sure the chicken is thoroughly cooked through and serve with rice or jacket potatoes and a little soured cream.

Serves 4