Quick chilli chicken

    35 min

    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.

    Devon, England, UK
    15 people made this

    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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