This chilli needs only basic prep before going into the oven! You'll bake chicken thighs in a rich, gently spiced tomato sauce, then shred to create a succulent pulled chicken chilli. Served with a dollop of yoghurt, grated cheese and warm tortillas, this is one the whole family will enjoy. Comfort in a dish!
Prep Time
40 min
Cuisine
Mexican
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (sulphites, gluten, milk, celery)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Add the ground cumin,smoked paprikaand chilli flakes (Can't handle the heat? Go easy!) to a plate with a generous pinch of salt and pepper and mix until combined
Add the chicken thighs to the plate and turn them several times until evenly coated in all the spices
2
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat
Once hot, add the chicken thighs and any remaining spices and cook for 2 min on each side until browned
3
Meanwhile, dissolve the chicken stock cube[s] and tomato paste in 200ml [375ml]boiled water – this is your tomato stock
4
Drain and rinse the kidney beans
5
Add the kidney beans, tomato stock and chicken thighs to an oven-proof dish and put the dish in the oven for 25-35 min or until the chicken is cooked through (no pink meat!)
6
Use this time to clear up, set the table, have a cup of tea or simply chill!
Once the chicken is cooked, fold the tortillas in half and add them to a baking tray
Put the tray in the oven for 3-4 min or until warmed through
7
Transfer the cooked chicken thighs to a clean board and shred them apart, using two forks – this technique is known as ‘pulling’
Return the shredded chicken to the dish and give everything a good mix up – this is your chicken chilli
8
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