Mexican Chilli Chicken

This unique and delicious chicken chilli is a much-requested meal in our house.

It is a really nice change of pace from the typical beef version.

INGREDIENTS (Serves 4)

1 Tbsp Olive Oil

1 Onion, finely chopped

2  Garlic cloves, minced
600g Chicken Breast, cut into thin strips (approx 2 breasts)
1 Tsp Chili Powder
1 Tbsp Ground Cumin
2 Tsps Dried Oregano
1  Tsp Salt
3 Tbsps Jalapeño Peppers, chopped (available in Mexican food aisle)
400g Canned Finely Chopped Tomatoes
250ml Chicken Stock
400g Canned Red Kidney Beans, drained
Freshly Ground Black Pepper
1/3  Cup Coriander, chopped (optional)

Mashed Avocado
2 Avocados
1/2 Tsp Ground Cumin
1 Tbsp Lemon Juice
Sea Salt
Freshly Ground Pepper

To Serve
Steamed Rice
Natural Corn Chips


METHOD

In a large saucepan, heat the oil over moderately low heat.

Add the onion and garlic; cook until they start to soften, about 3 minutes.

Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 2 minutes.

Stir in the chili powder, cumin, oregano, and salt. Add the jalapeños, the tomatoes with their juice, and the stock.

Bring to a boil, reduce the heat, cover and simmer for 15 minutes.

Uncover, stir in the beans and black pepper.

Simmer until the chili is thickened to your liking, about 20 to 30 minutes longer.

Stir in the coriander.

Serve with rice, corn chips and mashed avocado.


Mashed Avocado

Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.

Using a fork, mash the avocado.

Add cumin and lemon juice, stir until well combined.

Season to taste.

Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it.

Refrigerate until ready.