This recipe is peak nostalgia for me. When I was a fussy eater as a kid, I’d always ask for chilli chicken, even though everyone else was sick of it cause they’d had it so often. Today, it’s ultimate comfort food for me. Soft, tender, chicken in a rich, spicy sauce with kidney beans and peppers!
It is, essentially, chilli con carne, but with chicken breast instead of beef mince, so it’s a little lighter and healthier and is ideal served with basmati rice. It’s a super simple recipe to put together, and easily serves four people, so it can feed a family or fill your freezer!
Mum’s Chilli Chicken
Ingredients (serves 4)
500g chicken breast, cut into large pieces
1 tbsp olive oil
1 onion, finely diced
2 tsp paprika
1 tsp cumin
0.5 tsp cayenne pepper
1 tsp hot chilli powder
500g tomato passata
250ml chicken stock
1 tin kidney beans, drained
1 green pepper, sliced
1-2 tbsp double cream
Salt & pepper
Rice and fresh coriander, to serve
1. Start by placing a large, non-stick pan on over a medium-high heat. Once hot, add half of the oil, season your chicken with salt and pepper, and sear the pieces in the hot pan until golden brown all over, then remove and set aside.
2. Reduce the heat to medium, add the remaining oil to the pan, then add the diced onion and a pinch of salt and cook for five minutes until soft. Once soft, add the spices and cook for a few minutes until fragrant, then tip in your passata and chicken stock and bring to the boil. Add your chicken pieces back into the pan, along with any resting juices, then simmer over a low heat, uncovered, for about 40 minutes.
3. After 40 minutes, add the drained kidney beans and the green pepper. Increase the heat slightly and cook for a further 20 minutes. Add the double cream, season with salt and pepper to taste and you’re done!
4. Serve over rice and top with some fresh coriander for a super warming, comforting and surprisingly healthy dish that is sure to please even the fussiest of eaters!