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!
4 skinless and boneless chicken thighs (if tha’s going rustic) or 2 chicken breasts (If tha’s going posh) sliced
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.