About this recipe:A very simple but rich chicken dish designed for those who like chilli but want to cut down on red meat. can be prepared well in advance and heated when required. Uses only one pot so saves on washing up!
3 teaspoons easy garlic, or 3 cloves garlic, chopped
1 teaspoon chilli powder
1/2 teaspoon ground cumin
1 (400g) tin chopped tomatoes
1 (400g) kidney beans
1 teaspoon tomato puree
1 chicken stock cube
salt to taste
1 (330ml) can lager
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Method Prep:25min › Cook:3hr › Ready in:3hr25min
Heat the oil in a casserole dish that can be used on the hob over medium high heat. Add the cubed chicken and brown well on all sides. Remove chicken from dish with a slotted spoon.
Lower heat to medium. Brown the onion and garlic in the dish with the chilli powder until soft.
Reduce heat to low. Add the chicken back to the dish along with the cumin, chopped tomatoes, kidney beans, tomato puree, salt and chicken stock cube; stir together. Add enough lager to cover the ingredients.
Bring to the boil and then transfer the dish to a pre-heated oven set to 160 C / Gas 2-3. Cook for 3 hours checking at 2 hours that it is not drying out; if necessary add a little extra lager.
Serve with either rice or pasta.
This dish can be divided up into four, which will supply two people four meals. Or it can be served as a huge dish for many! Amend the chilli powder to suit taste - can be as hot or as mild as you like!