Fiery Chicken Chilli

When I found this recipe it was a really fiery (it called for 1/4 cup of chilli powder and a teaspoon of cheyenne pepper - Whooh! That's too hot for me but nothing stopping you changing this recipe)….. This is more moderate but nevertheless still fiery and I hope you'll enjoy it.

INGREDIENTS

• 1 Tbsp Prenzel Asian Rice Bran Oil
  
• 1 Tbsp Prenzel Garlic Rice Bran Oil
  
• 1 onion, coarsely chopped
  
• 1 cup capsicum, coarsely chopped
  
• 2 cloves garlic, chopped (or as much as you like really)
  
• 1 kg boneless chicken breast, cut into strips
  
• 1 tsp chilli powder
  
• 1/2 tsp ground cumin
  
• 1 tsp ground coriander
  
• 1 can chopped tomatoes
  
• 1 Tbsp tomato paste
  
• 250ml chicken stock
  
• 1/2 can beer
  
• 1 bay leaf
  
• 1 can Mexican beans (or red beans if you don't want to add more fire).

METHOD

Heat Oils together in a good size frying pan and Sauté Onion, Capsicum Pepper and Garlic until tender but not browned - you'll need to stir frequently. (Cooking onion slowly until tender ensures lovely sweet flavours from the onions and really makes a huge difference to any dish).

Add chicken and cook until lightly browned - stirring often.

Add chilli powder, cumin and coriander and cook for a few minutes to allow the flavours to release - but keep stirring so as not to burn the spices.

Add chopped tomatoes, tomato paste, beer, stock and bay leaf.

Cover and reduce heat to simmer for around 30 minutes stirring occasionally.
Add the beans; cook uncovered for another 15 - 20 minutes remembering to stir often.

Discard the bay leaf and serve with rice.
Enjoy!