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Quick chicken chilli

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Quick chicken chilli

This chicken chilli can be thrown together super quickly using pre-cooked chicken thighs and a few store cupboard ingredients.

This recipe is part of a budget family batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard .

Each serving provides 472 kcal, 38.9g protein, 42.5g carbohydrate (of which 13.7g sugars), 13.6g fat (of which 3.1g saturates), 12.1g fibre and 0.42g salt.

Ingredients

Method

  1. Heat the oil in a large lidded saucepan and add the onion and garlic. Cook over a medium heat for 3–5 minutes until starting to soften.

  2. Add the peppers, cumin and paprika and the chilli flakes and sugar, if using. Cook for a further 5 minutes, stirring throughout, until the peppers have started to soften and the spices are fragrant.

  3. Add the kidney beans, passata and chicken and season with salt and pepper. Give everything a good stir and put the lid on. Turn the heat to low and cook for 15–20 minutes until the chicken and beans are cooked through and the sauce has thickened. Serve the chilli with rice.

Recipe Tips

If you want to cook this recipe separately from the meal plan, cut 600g/1lb 5oz skinless and boneless chicken thighs into bite-sized pieces and add at the end of step 1.

If you have any dark brown sugar in the cupboard, adding 2 teaspoons to this recipe will add a richness and sweetness. It’s not necessary though.

Watch out for the spice level on the chilli flakes, I find they vary a lot. If you’ve not used them before, add a little and test before adding more if needed.

For instructions on batch cooking the chicken thighs, refer to the Barbecue pulled chicken recipe.