MEXICAN CHICKEN CHILLI | CHICKEN RECIPES | JAMIE OLIVER
The perfect way to warm up without piling on the pounds is with the heat of chilli. For a change, swap the chicken for pork.
Total Time 1 hours
Yield 4 to 6
Number Of Ingredients 21
Steps:
- Peel and slice the onions, peel and finely chop the garlic, and pick the coriander leaves and finely chop the stalks. Slice the chicken into 1cm strips.
- Heat the oil in a pan over a medium heat and, when hot, sauté the onions, garlic, coriander stalks, spices, and whole and flaked chilli for 5 minutes, until the onion is soft but not coloured.
- Add the chicken strips and cook for a couple of minutes, then add the tinned tomatoes. Bring to the boil, then reduce the heat and simmer, partly covered, for 35 to 40 minutes, or until the chicken breaks apart when pressed with the back of a spoon. Add a splash of water if it looks too dry at any stage.
- Next, make the salsa. Blister the pepper and chilli skins by placing them under a hot grill or holding them with tongs over a gas flame. Once blackened all over, place in a bowl, cover with clingfilm and set aside to cool.
- Roughly chop the tomatoes, put them in a colander with a pinch of sea salt and place it in the sink for 15 minutes to allow the salt to draw out some of the tomatoes’ water, then give the colander a good shake.
- Peel the skins from the pepper and chilli and discard along with the seeds, then place them on a board with the spring onions and chop.
- Add the tomatoes and pick over the coriander leaves and continue chopping until you have a fine salsa. Transfer to a bowl, and season with black pepper and a good squeeze of lime juice.
- Shred the chicken using two forks, then drain and stir the black beans into the chilli. Continue cooking for a couple of minutes until the beans are heated through, then remove from the heat and stir in the coriander leaves.
- Chop the lettuce, then serve the chilli in the tortillas with the lettuce, a good spoonful of salsa and a drizzle of yoghurt, with lime wedges on the side.
Nutrition Facts : Calories 547 calories, FatContent 7.4 g fat, SaturatedFatContent 1.3 g saturated fat, ProteinContent 46 g protein, CarbohydrateContent 69.3 g carbohydrate, SugarContent 16 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
CHILLI CHICKEN ONE-POT RECIPE - BBC GOOD FOOD
A prepare-ahead one pot that will please all ages and is easily made for a crowd, just reheat and add some garlic bread and a salad
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Total Time 1 hours 25 minutes
Cook Time 1 hours 5 minutes
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 180C/fan 160C/gas 4. Fry the onions in the oil for 5 mins until they become soft and start to colour. Add the chorizo and fry for a few mins more. Stir in the peppers, then pour in the tomatoes, followed by a can of water, the stock cubes, chilli and oregano.
- Arrange the chicken thighs on top of the sauce, pushing them under the liquid. Bring to a simmer, cover, then cook in the oven for 40 mins. Add the beans, stir, then cook for 20 mins more. You can make this up to 2 days ahead and keep chilled.
- To serve, reheat on the top of the stove or in the oven at 190C/fan 170C/gas 5 for 1 hr 10 mins until piping hot. Stir in most of the coriander, toss the rest with the avocado, lime and a little salt, then pile this on top. Serve with Garlic & oregano bread (below) and a bag of green salad tossed with olives, cherry tomatoes and finely sliced red onion.
Nutrition Facts : Calories 501 calories, FatContent 18 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 9 grams fiber, ProteinContent 58 grams protein, SodiumContent 3.16 milligram of sodium
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NO-COOK KEBAB SHOP CHILLI SAUCE RECIPE - BBC GOOD FOOD
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Total Time 10 minutes
Category Condiment
Calories 31 calories per serving
- Simply tip all the ingredients in a mini-chopper or food processor with a pinch of salt and blitz to make a sauce. Will keep in the fridge for up to 2 days or freeze for up to 3 months.
CHICKEN STOCK | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 4 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 5 calories per serving
- Roughly chop the celery, leeks, onions and carrots. Leaving it unpeeled, bash the half bulb of garlic.
- Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. Continue to simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve.
- Allow to cool for about half an hour, then refrigerate. Once the stock is cold it should look clear and slightly amber in colour. I usually divide it into small plastic containers at this point and freeze it. It will keep in the fridge for about 4 days and in the freezer for 2-3 months.
VEGETARIAN CHILLI RECIPE - BBC GOOD FOOD
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Total Time 32 minutes
Category Dinner, Main course, Supper
Calories 608 calories per serving
- Heat oven to 200C/180C fan/ gas 6. Cook the vegetables in a casserole dish for 15 mins. Tip in the beans and tomatoes, season, and cook for another 10-15 mins until piping hot. Heat the pouch in the microwave on High for 1 min and serve with the chilli.
VEGAN CHILLI RECIPE - BBC GOOD FOOD
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Total Time 1 hours
Category Dinner, Lunch, Main course, Supper
Calories 367 calories per serving
- Add the red pepper, chopped tomatoes and 200ml water. Bring the chilli to a boil, then simmer for 20 mins. Tip in the beans and cook for another 10 mins before adding the sweet potato. Season to taste then serve with lime wedges, guacamole, rice and coriander. Will keep, in an airtight container in the freezer, for up to three months. To make in a slow cooker Heat the oil in a large frying pan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic, tip in the sweet potato chunks and cook for 1 min more. Add all the dried spices, oregano and tomato purée, cook for 1 min, then tip into a slow cooker. Add the red pepper and chopped tomatoes. Give everything a good stir then cook on low for 5 hrs. Stir in the beans and cook for another 30 mins to 1 hr. Season to taste and serve with lime wedges, guacamole, rice and coriander.
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