Chilli chilli chicken

    1 hour 45 min

    The tastiest and spiciest chilli chicken this side of Mississippi! Serve on rice, chips or both. Garlic bread goes nice too.

    151 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 1 large onion, chopped
    • 3 cloves garlic, chopped
    • 500g chicken breast fillets, cut into chunks
    • 1 heaped teaspoon chilli powder
    • 1/2 tablespoon ground cumin
    • salt and pepper to taste
    • 1 green pepper, roughly chopped
    • 1 yellow pepper, roughly chopped
    • 1 medium red chilli, diced
    • 500g passata
    • 250ml chicken stock
    • 1 (400g) tin kidney beans, drained

    Prep:20min  ›  Cook:1hr25min  ›  Ready in:1hr45min 

    1. Fry onions and garlic in the olive oil over medium heat until soft. Add chicken and lightly brown on all sides.
    2. Then add chilli powder, cumin and salt and pepper to taste, and stir on medium heat for 2 minutes. Add chopped peppers and chilli and continue to cook on medium heat for 2 minutes.
    3. Add passata and chicken stock, stir well and turn to a low heat and simmer, stirring occasionally for 55 minutes. Add kidney beans, stir and simmer for a further 20 minutes.

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    Reviews in English (4)


    Best spicy chicken this side of the Mississippi. Tricolour rice made it with a side of asparagus.  -  06 Aug 2013


    Swapped the kidney beans for courgette.  -  01 Feb 2016


    Really enjoyed this,only a little different than my own recipe served with sweet potato wedges and corn on the cob.  -  29 Aug 2015