This is a speedy, chicken version of chilli con carne.
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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|Serving Size: 1 Serving (600g)|
|Recipe Makes: 4 Servings|
|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 %|
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Calories per serving: 569
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