New Yorkshire Emporium Chuffin Chilli Chicken
This spicy stew is perfect for batch cooking and freezing. It works well with tortillas, pitta bread, rice, jacket potato or even chips. Add a dollop of sour cream to reduce the heat if needed!
This spicy stew is perfect for batch cooking and freezing. It works well with tortillas, pitta bread, rice, jacket potato or even chips. Add a dollop of sour cream to reduce the heat if needed!
Persons
2
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
- 4 skinless and boneless chicken thighs (if tha’s going rustic) or 2 chicken breasts (If tha’s going posh) sliced
- 1 tbsp vegetable oil
- 1 large white onion, chopped
- 1 green pepper, chopped
- 2 cloves of garlic, smashed
- 1 organic chicken stock cube
- 1/2 tsp sweet smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1 tsp oregano
- 1 tbsp New Yorkshire Emporium Chuffin’ By’eck! Chilli Sauce
- 1 tbsp Henderson’s relish
- 400g chopped tomatoes
- A splash of water
- 210g tinned red kidney beans
- 120g frozen sweetcorn
Instructions
- Heat a good sized pan with high sides on a high heat, add the oil and stir around, now add the chicken and quickly brown.
- Add the onion and pepper and turn the heat down to medium, fry for 3 mins then add the garlic for 1 min. Now add the stock cube, paprika, turmeric, cumin and oregano, cook for 1 min then add the Chuffin By’eck! Chilli sauce and Henderson’s relish and stir.
- Add the tomatoes, water, red beans and sweet corn, turn the heat down to low and simmer for 20mins. add a little more water if needed, but its best as a thick sauce.
- serve with rice and crispy pittas.
Notes
Recipe provided by New Yorkshire Emporium
