Best Mexican Chilli Chicken Recipes

MEXICAN CHILLI CHICKEN

Mexican chilli chicken image

A great spicy supper that can be made in advance

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Supper

Time 1h

Number Of Ingredients 13

Ingredients

1 tbsp olive oil
1 large onion , halved and sliced
2 tsp each chilli powder and ground cumin
x cans peeled plum tomatoes
1 chicken stock cube
200g piece chorizo , skinned and diced
8 chicken thighs , skinned
2 red peppers , seeded and cut into chunks
x cans cannellini beans , drained
1 large avocado , stoned, peeled and sliced
lime juice
handful fresh coriander
4 large spoonfuls soured cream

Steps:

Heat the oil in a large pan and fry the onion until softened. Stir in the spices and cook for a few secs. Pour in the tomatoes and 2 cans of water, then crumble in the stock cube. Bring to the boil and add the chorizo and chicken thighs. Push the chicken under the liquid, cover and simmer for 20 mins.
Stir the peppers into the pan, then cook for 20 mins more. Tip in the cannellini beans.
To eat now: Warm through to heat the beans. Toss the avocado with the lime and some salt and serve on top of the casserole with a sprinkling of coriander. Top each portion with soured cream. Serve with rice, jacket potatoes or a handful of spicy tortilla chips.
To eat later: Cool and keep in the fridge for up to 48 hours. Warm on top of the stove until bubbling and serve as above.

Nutrition Facts : Calories 546 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 8 grams fiber, Protein 58 grams protein, Sodium 3.53 milligram of sodium

MEXICAN CHILLI CHICKEN

Mexican Chilli Chicken image

Make and share this Mexican Chilli Chicken recipe from Food.com.

Provided by hectorthebat

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

908 g tomatoes
6 bell peppers
7 garlic cloves
2 chilies
2 onions
4 chicken breasts
coriander

Steps:

Preheat the oven to 200°C Place all the vegetables in a roasting tray and dry roast for approximately 20 minutes, or until the peppers start to brown.
Transfer the vegetables to a blender and process until thick and smooth. Pour the mixture into a saucepan and add the chicken. Cook for approx 10-15 minutes, until the chicken is heated through.
Garnish with the chopped coriander before serving.

Nutrition Facts : Calories 364.8, Fat 14.3, SaturatedFat 4.1, Cholesterol 92.8, Sodium 112.7, Carbohydrate 26.1, Fiber 7.1, Sugar 13.8, Protein 35.1