About this recipe:The perfect alternative to the classic chilli con carne. Chicken is simmered with onions, celery, mushrooms, tomatoes, beans and seasonings. Serve with rice, corn bread or a jacket potato.
3 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 green pepper, chopped
1 onion, chopped
1 stick celery, sliced
115g fresh mushrooms, chopped
450g skinless, boneless chicken breast fillets, cut into bite-size pieces
1 tablespoon chilli powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon unsweetened cocoa powder
1/4 teaspoon salt
1 pinch crushed chillies
1 pinch ground black pepper
1 (400g) tin whole peeled plum tomatoes with juice
1 1/3 (400g) tins kidney beans, drained and rinsed
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:45min › Extra time:1hr5min › Ready in:2hr10min
In a large frying pan heat 2 tablespoons of the oil over medium heat. Saute the garlic, pepper, onion, celery and mushrooms for 5 minutes. Set aside.
Add the remaining 1 tablespoon of oil to the frying pan and brown the chicken over high heat until it is golden brown and firm on the outside. Return the vegetable mixture to the frying pan.
Add the chilli powder, cumin, oregano, paprika, cocoa powder, salt, crushed chillies and ground black pepper to the frying pan. Stir for a few minutes to prevent burning. Add the tomatoes and beans, bring the mixture to the boil and reduce heat to low. Cover the frying pan and simmer for 15 minutes, then remove cover and simmer for 15 more minutes.
I used 2 cooked chicken breasts, shredded. You could probably use any part of a cooked chicken and shred it using 2 forks, pulling in opposite directions. In this case, you can skip Step 2 and just add chicken to the pan.
I also substituted the cocoa powder with a square of 72% chocolate and used Nandos hot piri piri grinder instead of the crushed chillis. - 07 May 2014