Name: Chorizo and chicken chilli
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 large onion; 1 garlic clove; 1 large carrot; 100g cooking chorizo (spicy); 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp dried marjoram or oregano; ½ tsp chilli flakes; 1 tsp smoked paprika; 1 Tbsp tomato purée; 1 tin of plum/chopped tomatoes; 1 tin black beans, drained; 100g green beans; 1 cup shredded roasted/grilled chicken meat; To serve: coriander leaves, sour cream (optional)

Chorizo and chicken chilli

19 Apr 2017

by Dinna

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Background

Leftover roast/baked/grilled chicken can be used to make quick and easy meals. This Mexican-style chorizo and chicken chilli is super easy to make, but delicious and very filling! Perfect for midweek suppers or for parties! This recipe does have an edge to it, but it’s not too spicy! If you’d like it to have a real kick, use spicy chorizo and/or add more chilli flakes. Serve it with boiled rice or flatbread.

Ingredients

1 large onion
1 garlic clove
1 large carrot
100g cooking chorizo (spicy)
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried marjoram or oregano
½ tsp chilli flakes
1 tsp smoked paprika
1 Tbsp tomato purée
1 tin of plum/chopped tomatoes
1 tin black beans, drained
100g green beans
1 cup shredded roasted/grilled chicken meat
To serve: coriander leaves, sour cream (optional)

Instructions

Finely chop the onion & garlic. Dice the chorizo and carrot. Shred the chicken meat. Measure out the spices.
Put the chorizo, garlic and onion in a large, heavy-based pan. Gently heat it up, allowing the chorizo fat to release. Cook for about 5 minutes.
When the onion is soft and the chorizo is cooked, add the chopped carrots and the dried spices. Stir it for a minute, then add the tomato purée. Stir for a few seconds to coat everything well, then pour in the tinned tomatoes. Add some water to cover everything well, if needed. Season with salt and pepper.
Bring to a simmer and gently cook for about 15 minutes, until the carrots are tender. Add the black beans and the green beans. Bring to the boil again and cook for 5 minutes.
Stir in the chicken and the spinach. Put a lid on and simmer for 5 minutes until the spinach has wilted and the chicken has warmed through.
Serve with chopped coriander scattered on top and a dollop of sour cream (if liked).