I'm a typical Brit and I just love chicken! In all honesty I try not to eat too much red meat, but one of my favourite dishes is chili con carne. The following recipe is easy and tasty and combines two of my favourite things; chili and chicken 🙂
I recently received some samples of chillies from the capsicana chili company. I decided to try out the Chipotle Mora to start with, and have used it in this recipe. I would thoroughly recommend it! You can find it here...http://www.capsicana.co.uk/
Ingredients:
4 chicken breasts (I always buy farm assured as minimum - look for the red tractor)
2 peppers - I like red and green
1 large cooking onion
2 tins of chopped tomatoes
1 tin of red kidney beans
1 tin of chickpeas
a handful of mushrooms (optional)
1 teaspoon of cinnamon
1 1/2 teaspoons of cumin
1/3 to 1/2 of a dried chipotle mora chili
(alternatively 1 red or green chili from the supermarket - seeds in if you like it hot)
1 tablespoon tomato puree
2 garlic cloves (or 2 cubes of frozen garlic)
1 teaspoon oregano
1 teaspoon good quality smoked paprika
a small glass of red wine
small bunch of fresh coriander
1 teaspoon of liquid chicken stock (or 1 chicken stock cube)
salt and pepper
Method:
- Chop the dried chili and add to a (dry) large non stick pan over a medium heat.
- Dice the chicken and add to the pan with a splash of olive oil
- While the chicken is browning dice the onion and then add to the pan.
- Next add the garlic
- Dice the peppers & mushrooms and add to the pan.
- Add the cinnamon, cumin, paprika, oregano and stir in.
- Next add the tomatoes, chickpeas, kidney beans, chicken stock and tomato puree. (If you're using a stock cube, I often just sprinkle it into the sauce as it uses 2 tins of tomatoes so has plenty enough liquid without adding more)
- Bring to a simmer, add the wine and season with salt and pepper.
- Simmer for 30-60 minutes until it thickens. (This could be cooked for longer in a slow cooker or in the oven on a nice low heat.)
Just before serving add finely chopped fresh coriander leaves, I often sprinkle these on top rather than adding to the sauce.
Serve with boiled rice. This can also be made into burrito style wraps with some monterey jack cheese and sour cream too.
This is not a paid post. I received a sample of chilies from capsicana chili company and have been really impressed! (I will definitely be buying more!) I'm working up to trying the smoked bhut jolokia, which is meant to be exceptionally hot! if you have any recipe ideas for me give me a tweet @lovelyappetite & say Hi to @capsicana while you're at it 🙂
[…] It’s Bonfire night, and in the lead up to it I’ve been asking around for peoples favourite foods this time of year. For me, Bonfire night always sticks out in my mind as the first time when you really start to notice the shorter days and colder nights. I always remember going to various bonfire night displays in local rugby clubs (even when we were living in Cornwall), and the smell of the bonfire and fireworks, feeling really cold for the first time since spring and wearing my hat, scarf and gloves for the first time since summer. I always, ALWAYS end up with a greasy burger or hot dog on bonfire night, and toffee apples. Now most of you tell me that chilli con carne is your favourite food this time of year, my recipe for minced beef chilli is here, I also have a chicken version here. […]