  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 Infused Rice Bran Oil
- 1 Tbsp Prenzel
Garlic Infused 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!
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