jalapeno and coriander chicken chilli
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Recipes
ingredients
3 skinless, boneless chicken breast fillets (halves) cut into bite-size chunks
3 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 jalapenos, chopped
2 red chillies, chopped
3 chicken stock cubes
2 cups water
2 cans whole tomatoes in puree (400 g each), coarsely chopped
2 tins kidney beans, drained
150ml BBCC Green Jalapeno Chilli Sauce
2 tablespoons brown sugar
salt
¼ cup chopped fresh coriander
sour cream
sliced green onions
3 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 jalapenos, chopped
2 red chillies, chopped
3 chicken stock cubes
2 cups water
2 cans whole tomatoes in puree (400 g each), coarsely chopped
2 tins kidney beans, drained
150ml BBCC Green Jalapeno Chilli Sauce
2 tablespoons brown sugar
salt
¼ cup chopped fresh coriander
sour cream
sliced green onions
cooking instructions
Heat 3 tablespoons vegetable oil in a large pot. Saute chicken in small batches and set aside. Add more oil to the pot if necessary and sauté onion, garlic and chillis for
5 minutes or until beginning to soften. Add remaining ingredients up to salt. Allow chilli to come to the boil and then reduce heat to simmer and cook for 1 hour uncovered. Stir occasionally and season to taste with salt. Just before serving, stir
in coriander. Serve in bowls and garnish with sour cream and green onions.
5 minutes or until beginning to soften. Add remaining ingredients up to salt. Allow chilli to come to the boil and then reduce heat to simmer and cook for 1 hour uncovered. Stir occasionally and season to taste with salt. Just before serving, stir
in coriander. Serve in bowls and garnish with sour cream and green onions.
makes
serves 4-6
variations
add a splash to BBCC HEAVENLY HABANERO SAUCE for extra hot
serving idea
Serve with hot flour or corn tortillas.
Sauces & Salsas
Coriander gives this chilli a delicate flavour while the jalapenos deliver the punch.
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