New Yorkshire Emporium Chuffin Chilli Chicken
A spicy Mexican style chicken stew using our Chuffin By’eck! Chilli Sauce.
| Servings | Prep Time |
| 2 people | 10 minutes |
| Cook Time |
| 10 minutes |
|
|
Ingredients
- 4 skinless and boneless chicken thighs (if tha’s going rustic)sliced
- OR
- 2 chicken breasts (If tha’s going posh)sliced
- 1tbsp vegetable oil
- 1large white onion, chopped
- 1 green pepper, chopped
- 2 cloves of garlic, smashed
- 1 organic chicken stock cube
- 1/2tsp sweet smoked paprika
- 1/2tsp turmeric
- 1/2tsp cumin
- 1tsp oregano
- 1tbsp New Yorkshire Emporium Chuffin’ By’eck! Chilli Sauce
- 1tbsp Henderson’s relish
- 400g chopped tomatoes
- A splash of water
- 210g tinned red kidney beans
- 120g frozen sweet corn
Instructions
- 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.
- serve with rice and crispy pittas.
Recipe Notes
