Quick chilli chicken

Quick chilli chicken


2 people made this

About this recipe: Easy, quick recipe using mainly store cupboard ingredients. Can be as hot as you like - just adjust the chilli spices downwards for a cooler chili.

chrisboughton Devon, England, UK

Serves: 2 

  • 1 chicken breast fillet
  • 1 onion, finely chopped
  • 1/2 teaspoon hot chili powder
  • 1 teaspoon paprika
  • 1 teaspoon dried mixed herbs
  • 1 teaspoon dried chilli flakes
  • 1 teaspoon vegetable oil
  • 1 teaspoon Worcestershire sauce
  • freshly ground black pepper to taste
  • 600ml (1pt) vegetable stock (OXO® or Knorr® work equally well)
  • 2 tablespoons tomato puree

Prep:5min  ›  Cook:30min  ›  Ready in:35min 

  1. Using kitchen scissors, cut the chicken into bite size pieces.
  2. Mix all ingredients, apart from the stock and tomato puree, in a bowl and leave to marinate 5 to 10 minutes.
  3. Add chicken and marinade to a hot frying pan and fry for 5 minutes, stirring to ensure that the chicken colours nicely.
  4. Add hot veg stock and tomato puree; simmer for 25 minutes, stirring occasionally.
  5. Serve piping hot with either plain boiled rice or fresh baguette. ENJOY

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