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Mexican chicken chilli
0 Likes
Total Time:
1 hour
Spicy pork chili for a lighter, flavorful twist.
Ingredients:
  • 2 onions
  • 4 cloves of garlic
  • ½ a bunch of fresh coriander
  • 2 free-range chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 whole dried chipotle chilli
  • 1 pinch of dried chilli flakes
  • 2 x 400 g tins of chopped tomatoes
  • 1 x 410 g tin of black beans
  • 4-6 flour tortillas
  • 2 gem lettuces
  • 0% fat Greek–style yoghurt
  • 1 lime
  • 1 red pepper
  • 1 red chilli
  • 4 ripe tomatoes
  • 3-4 spring onions
Instructions:
  • Peel and slice the onions, finely chop the garlic, and finely chop the coriander stalks. Cut the chicken into 1cm strips. Heat oil in a pan over medium heat. Sauté onions, garlic, coriander stalks, spices, whole and flaked chilli for 5 minutes until onions are soft. Add chicken strips and cook briefly. Pour in tinned tomatoes. Bring to a boil, then simmer for 35-40 minutes until chicken is tender. Add water if needed. For the salsa, char pepper and chilli skins. Peel and chop tomatoes, drain excess water. Chop peppers, chillies, spring onions, and coriander. Combine with tomatoes, season with pepper and lime juice. Shred chicken, stir in black beans. Cook briefly, then mix in coriander leaves. Chop lettuce. Serve chilli in tortillas with lettuce, salsa, yoghurt, and lime wedges.

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