Chicken Chili - cooking recipe

Ingredients
    2 tbsp oil
    1 lb ground chicken
    1 None red pepper, seeded and sliced
    1 None jalapeno, seeded and sliced
    1 None large onion, peeled and sliced
    1-2 tsp mild chile powder
    2 tbsp all-purpose flour
    2 None (15-oz) cans chopped tomatoes
    2 tbsp tomato paste
    2/3 cup chicken stock
    1 None (15-oz) can kidney beans, drained
    None None Guacamole and rice to serve
Preparation
    Heat oil in a large pan and cook the chicken over high heat for 4-5 minutes, breaking up with a fork.
    Add the pepper, chile, onion, and chile powder and cook for a further 4-5 minutes until the vegetables are soft and the chicken is cooked through.
    Stir in the flour then add tomatoes, tomato paste, and stock. Bring to a boil, reduce the heat, cover and simmer for 15 minutes, stirring occasionally.
    Add the drained kidney beans and continue to cook, uncovered, for a further 5 minutes. Serve the chili on a bed of long-grain rice with spoonfuls of guacamole.

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