Chicken chilli

Name: Chicken chilli
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Ingredients: 2 x 20 g packs fresh coriander; 2 tbsp. olive oil; 1 large Spanish onion, finely chopped; 1 red chilli, deseeded and finely chopped; 450 g (1lb) chicken fillet, diced; 1 tbsp. plain flour; 410 g can mixed pulses or mixed beans, drained; 2 x 400 g x 400g cans chopped tomatoes with garlic; 12 tbsp light muscovado sugar; Juice of 1 small lime

This delicious chicken wrap has real spicy zing

By The GH Kitchen TeamPublished: 11 October 2005

Jump to recipe

Food, Produce, Liquid, Ingredient, Bottle, Cuisine, Glass bottle, Bowl, Drink, Dish,

Advertisement - Continue Reading Below

Yields:

Prep Time:

20 mins

Cook Time:

1 hr

Total Time:

1 hr 20 mins

Ingredients

2 x 20 g packs fresh coriander
2 Tbsp. olive oil
1 large Spanish onion, finely chopped
1 red chilli, deseeded and finely chopped
450 g (1lb) chicken fillet, diced
1 Tbsp. plain flour
410 g can mixed pulses or mixed beans, drained
2 x 400 g x 400g cans chopped tomatoes with garlic
12 tbsp light muscovado sugar
Juice of 1 small lime

Directions

1. Step 1
  Preheat the oven to 170ºC (150ºC fan) mark 3. Chop the leaves off the coriander stalks and cut the stalks finely. Rewrap the leaves and put in the fridge.
2. Step 2
  Heat 1tbsp olive oil in a large non-stick ovenproof casserole and fry the onion, coriander stalks and chilli for 5-7min until the onion is soft and golden. Spoon on to a plate and set aside.
3. Step 3
  Add remaining 1tbsp oil to the casserole and fry the chicken for 5min or until golden.
4. Step 4
  Return the onion mixture to the casserole and stir in the flour. Add the pulses, tomatoes and sugar, then bring to the boil. Cover the casserole with a tight-fitting lid and cook in the oven for 40min. To serve, finely chop the coriander leaves and stir into the casserole with the lime juice.
5. Step 5
  Freeze ahead: put in a freezerproof container, cool and freeze for up to three months. Thaw overnight at cool room temperature. Preheat the oven to 180ºC (160ºC fan) mark 4. Bring the chilli to the boil on the hob, then cover and reheat in the oven for 20min or until piping hot.

Per Serving:

Calories: 350
Total carbs: 32 g
Total fat: 12 g
Saturated fat: 3 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

Watch Next