Chicken con Chilli

    Chicken con Chilli

    34saves
    50min


    376 people made this

    While you can use fresh chicken fillets for this recipe we like to make it with leftovers when we have them. Cannellini beans fill the dish out.

    Ingredients
    Serves: 8 

    • 2 tablespoons olive oil
    • 2 onions, chopped
    • 4 cloves garlic, crushed
    • 4 skinless, boneless chicken breast fillets, cooked and chopped
    • 5 cups chicken stock
    • 2 to 3 green chillies, seeded and finely chopped
    • 2 teaspoons ground cumin
    • 2 teaspoons dried oregano
    • 1 1/2 teaspoons cayenne pepper
    • 2 kg canned cannellini beans, undrained
    • 3/4 cup grated cheddar cheese

    Directions
    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Heat the oil in a large pot over medium heat. Add the onions and garlic and cook for 10 minutes or until onions are soft. Add the chicken, stock, chillies, cumin, oregano and cayenne pepper and bring to a boil.
    2. Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with grated cheese.

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    Reviews (7)

    by
    3

    Used different ingredients. This was really good. My Husband liked it. He took it to work the next day and his colleagues tasted it and wanted the recipe. I only did half the onion and threw the other half in later so that it was bit crunchier. I also added some celery and sweetcorn. Definitely use the cheese - it really brings out the flavour. I topped with some chopped spring onions. MMMMM - 08 Oct 2008

    AnnFerguson
    0

    It was really tasty, easy and a great way to use up the bbq chicken. I added crumbled goats' cheese with the grated cheese, served it over rice with some fresh baby spinach leaves salad garnish. my daughter loved it - a big bonus - 25 Feb 2013

    0

    This was super tasty & easy to make. I used thigh fillets and cooked it for a couple of hours. i used corn flour to thicken it. Was delicious! Will definately be making again! - 13 May 2010

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