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Spice up your chicken dinner

Spicy chicken chilli
Spicy chicken chilli

This week I’m suggesting a spicy chicken chilli dish for two...


1 tablespoon rapeseed oil

150 grams chopped red onion

175 grams chopped green pepper

2 cloves garlic, finely chopped

2 jalapeños, thinly sliced

455g chicken

32 grams chilli powder

400 grams tinned crushed tomatoes

1 tablespoon chicken stock

1 tablespoon brown sugar

1 tablespoon apple cider vinegar

1 tablespoon hot sauce

1 tablespoon salt

2 cans dark red kidney beans, drained

To garnish: (optional)

Light sour cream

Shredded Mexican-blend cheese


In a large casserole dish, heat rapeseed oil over high heat. Add onion, pepper, jalapeños, and garlic. Cook over medium heat until the onion is tender (about five minutes).

Add chicken — cook, stirring to break up lumps until the chicken loses its pink colour (about five minutes). Stir in chilli powder, and cook for one minute.

Stir in tomatoes, broth, sugar, vinegar, hot sauce, and salt. Reduce heat to low; cover and simmer, stirring often until the chilli is thickened (about 45 minutes).

Stir in beans, cook until heated through, about 15 minutes. Uncover for the last 15 minutes of cooking. Top with garnish of your choice, and enjoy.

Preparation time: 15 minutes

Cooking time: 50 minutes

Serves: 2

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