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One-pan chilli con chooky
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Prep Time:
10 minutes
Cook Time:
65 minutes
Total Time:
75 minutes
Savory chicken chili with a fun twist, perfect for prepping ahead and pleasing all tastes.
Ingredients:
  • 2 salt-reduced chicken stock cubes, crumbled
  • 1 red onion, cut into thick wedges
  • 4 garlic cloves, chopped
  • 35g sachet smokey chipotle seasoning
  • 400g can crushed tomatoes
  • 1 red capsicum, chopped
  • 18.20 gm extra virgin olive oil
  • 700g skinless chicken thigh cutlets
  • 400g can black beans, drained, rinsed
  • 1/2 x 200g packet corn chips
  • Lime wedges, to serve
  • 1 avocado, diced
  • 82.50 ml fresh coriander sprigs
  • 3 small radishes, trimmed, thinly sliced
Instructions:
  • Preheat oven to 200C (180C fan-forced).
  • In a jug, dissolve the stock cube in 1 1/2 cups of hot water. In a baking dish, mix together onion, garlic, seasoning, tomatoes, capsicum, stock mixture, and oil. Add the chicken and coat it thoroughly. Bake for 1 hour until the sauce thickens and the chicken is tender and fully cooked.
  • Transfer the cooked chicken to a cutting board and use two forks to shred the meat, ensuring to discard any bones. Return the shredded chicken to the baking dish with the beans and bake for an additional 5 minutes, or until the beans are heated through.
  • Prepare the Radish Salsa: Mix together avocado, cilantro, and radish in a bowl. Sprinkle the salsa over the chili and serve with corn chips and lime halves.

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