Chicken Chili - cooking recipe
Ingredients
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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
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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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