Chilli con Chicken

This recipe started off as something else but ended up a chilli con pollo, an alternative to everyones favourite chilli con carne.

Ingredients

• 300g chicken breast sliced into strips
• Olive Oil
• 2 tbsp Chipotle paste
• 1 spring onion
• 2 garlic cloves
• 500ml small chicken stock
• 2 tsp chilli powder
• Peanuts
• 3 Tbsp peanut butter
• Coriander
• Rice
• Black beans
• 800g chopped tomatoes
• 1 pimiento asado
• 2 tbsp ground cumin
• tortilla boats
• lime

Method

Dice up and fry the onion, garlic and pepper in oil over a low heat, add the chipotle paste to the mix. Once the onion and garlic are soft, add the chicken and cook. When the outside of the chicken is all white and no pink can be seen, add in the peanut butter.

Pour the stock, tomato and spices into the pan and simmer with the beans and the rice, season with a bit of salt. Allow it to stew and boil until the rice is soft, topping up with water and stirring as required.

Serve the dish up in taco boats with a sprinkle of coriander, crushed peanuts and a grating of lemon zest.

Chilli con Chicken

5 from 2 votes

This recipe started off as something else but ended up a chilli con pollo, an alternative to everyones favourite chilli con carne.

Cook Time1 hour hr

Total Time1 hour hr

Course: Main Course

Cuisine: Gibraltar, Mediterranean

Servings: 4

Author: Mama Lotties

Ingredients

• 300 g chicken breast sliced into strips
• olive oil
• 2 tbsp chipotle paste
• 1 spring onion
• 2 garlic cloves
• 500 ml small chicken stock
• 2 tsp chilli powder
• peanuts
• 3 Tbsp peanut butter
• coriander
• rice
• Black beans
• 800 g chopped tomatoes
• 1 pimiento asado
• 2 tbsp ground cumin
• tortilla boats
• lime

Instructions

• Dice up and fry the onion, garlic and pepper in oil over a low heat, add the chipotle paste to the mix. Once the onion and garlic are soft, add the chicken and cook. When the outside of the chicken is all white and no pink can be seen, add in the peanut butter.
• Pour the stock, tomato and spices into the pan and simmer with the beans and the rice, season with a bit of salt. Allow it to stew and boil until the rice is soft, topping up with water and stirring as required.
• Serve the dish up in taco boats with a sprinkle of coriander, crushed peanuts and a grating of lemon zest.