This is a speedy, chicken version of chilli con carne.

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Name: Chilli chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 200 gram Chorizo; 12 Chicken thigh fillets cut into four; 1 teaspoon Chilli powder hot or mild; 1 teaspoon Oregano dried; 2 teaspoon Coriander ground; 2 can (12 oz) Tomatoes chopped; 2 can (12 oz) Kidney beans rinsed and drained; 2 teaspoon Worcestershire sauce; 1 tablespoon Maple Syrup; 1 bunch Coriander leaves

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INGREDIENTS

200 gram Chorizo
12 Chicken thigh fillets ; cut into four
1 teaspoon Chilli powder ; hot or mild
1 teaspoon Oregano ; dried
2 teaspoon Coriander ; ground
2 can (12 oz) Tomatoes ; chopped
2 can (12 oz) Kidney beans ; rinsed and drained
2 teaspoon Worcestershire sauce
1 tablespoon Maple Syrup
1 bunch Coriander leaves

Servings

INSTRUCTIONS

Chop the chorizo into rounds, then cute each round into quarters. Heat a heavy based pan over medium heat. Add teh chorizo and cook, stirring, for 2 minutes or until the chorizo has given up all its orange oily juices.

Add the chicken pieces to the pan and invcrease heat to high. Cook, stirring, for 3-4 minutes, then stir in th chilli powder, oregano and ground coriander. Add teh tomatoes, then 400ml water, before adding the drained kidney beans, worcestershire sauce and maple syrup. Stir, bring to a bubble and simmer, sitrring occasionally, for 15 minutes or until chicken is cooked through. Season. Divide among bowls, top with coriander and serve with rice and lime wedges.

NOTES

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Chilli chicken

200 gram Chorizo
12 Chicken thigh fillets cut into four
1 teaspoon Chilli powder hot or mild
1 teaspoon Oregano dried
2 teaspoon Coriander ground
2 can (12 oz) Tomatoes chopped
2 can (12 oz) Kidney beans rinsed and drained
2 teaspoon Worcestershire sauce
1 tablespoon Maple Syrup
1 bunch Coriander leaves

Chop the chorizo into rounds, then cute each round into quarters.  Heat a heavy based pan over medium heat.  Add teh chorizo and cook, stirring, for 2 minutes or until the chorizo has given up all its orange oily juices.

Add the chicken pieces to the pan and invcrease heat to high.  Cook, stirring, for 3-4 minutes, then stir in th chilli powder, oregano and ground coriander.  Add teh tomatoes, then 400ml water, before adding the drained kidney beans, worcestershire sauce and maple syrup.  Stir, bring to a bubble and simmer, sitrring occasionally, for 15 minutes or until chicken is cooked through.  Season.  Divide among bowls, top with coriander and serve with rice and lime wedges.

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Nutrition

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Serving Size: 1 Serving (600g)
Recipe Makes: 4 Servings

Calories: 569
Calories from Fat: 231 (41%)

Amt Per Serving		% DV

	Total Fat 25.6g	34 %
	Saturated Fat 8.8g	44 %
	Monounsaturated Fat 11.5g
	Polyunsanturated Fat 3.6g
Cholesterol 146.1mg		45 %
Sodium 1267mg		44 %
Potassium 1533.1mg		40 %
Total Carbohydrate 36.9g		11 %
	Dietary Fiber 12.5g	50 %
	Sugars, other 24.5g
Protein 47.6g		68 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 569

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