About this recipe:This a recipe I came up with after getting a few ideas from a friend. The combination of chipotle chillies and coriander really completes this dish.
2 tablespoons olive oil
3 skinless, boneless chicken breast fillets - cut into small pieces
sea salt to taste
1 tablespoon chilli powder, or to taste
1/2 tablespoon ground cumin, or to taste
1 dried chipotle chilli, ground into powder
freshly ground black pepper to taste
1/2 teaspoon cayenne pepper
1 small red onion, diced
1 green pepper, diced
1 yellow pepper, diced
1.2L (2 pints) water
1 (400g) tin kidney beans, undrained
1 (400g) tin black beans, undrained
1 (198g) tin sweetcorn, drained
1 teaspoon hot pepper sauce, such as Tabasco
175g (6 oz) tomato purée
1 bunch fresh coriander, chopped
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Heat the oil in a large stockpot over medium heat. Place chicken in the pot; brown on all sides. Season with sea salt, chilli powder, cumin, chipotle chilli, black pepper and cayenne pepper. Mix in onion, green pepper and yellow pepper. Pour in about half of the water, and continue cooking 10 minutes, until about half of the liquid has evaporated.
Mix the kidney beans, black beans and sweetcorn into the pot. Season with Tabasco to taste. Reduce heat to low, and mix in remaining water and tomato purée. Simmer, stirring occasionally 30 minutes, or until thickened. Top with freshly chopped coriander.
Chipotles are smoke-dried jalapeño chillis popular in Mexican and Tex-Mex cuisine. If you're unable to find a chipotle, you can increase the heat with additional Tabasco or cayenne pepper instead.