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Baked Chicken Chilli With Warm Tortillas

Baked Chicken Chilli With Warm Tortillas

Rating
4.5rating out of 5

(1899 reviews from our customers)

Prep Time

40 min

Cuisine

Mexican

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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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
fresh-coriander
10g coriander
British Chicken thigh fillets x4 2
320g British chicken thighs
White-wraps
6 white tortilla wraps †
Cheddar-cheese
40g mature cheddar †
paprika
2 tsp smoked paprika
ground-cumin
1 tbsp ground cumin
chilli flakes 3.18
1/2 tsp dried chilli flakes
chicken stock cube (new 5/18)
1/2 chicken stock cube †
Tomato-paste
1 tomato paste sachet (32g)
Kidney-beans
1 can of red kidney beans (400g)
Natural-yoghurt
1 natural yoghurt (80g) †
You Will Need
Oven-proof dish, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 10g coriander
  • 320g British chicken thighs
  • 6 white tortilla wraps<span class="strong">†</span>
  • 40g cheddar cheese<span class="strong">†</span>
  • 2 tsp smoked paprika
  • 1 tbsp ground cumin
  • 1/2 tsp dried chilli flakes
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • 1 tomato paste sachet (32g)
  • 1 can of red kidney beans (400g)
  • natural yoghurt (80g)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 744 kJ
177 kcal
3557 kJ
847 kcal
Fat
of which saturates
6 g
2.5 g
28.5 g
12.1 g
Carbohydrate
of which sugars
17.4 g
1.8 g
83.3 g
8.6 g
Fibre 2.6 g 12.3 g
Protein 12.2 g 58.1 g
Salt 0.85 g 4.04 g
*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.
Ingredients contain
10g coriander
coriander(100%)
320g British chicken thighs
chicken thigh meat (100%)
6 white tortilla wraps
wheat flour (wheat flour (gluten), calcium carbonate, iron, niacin, thiamin), water, humectant (glycerol), sustainable palm oil, sugar, raising agents (disodium diphosphate, sodium bicarbonate), acidity regulator (citric acid), emulsifier (mono and di-glycerides of fatty acids), preservatives: (potassium sorbate, calcium propionate), salt, flavouring, flour treatment agent (l-cysteine hydrochloride)
40g cheddar cheese
pasteurised cows milk, cream, salt, vegetarian rennet, lactic acid culture
2 tsp smoked paprika
ground smoked paprika
1 tbsp ground cumin
ground cumin
1/2 tsp dried chilli flakes
dried chilli flakes
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsley, caramel syrup, antioxidant (extracts of rosemary).
1 tomato paste sachet (32g)
Tomatoes
1 can of red kidney beans (400g)
Red Kidney beans, water
natural yoghurt (80g)
Organic whole milk natural yoghurt (100%) (milk)
Allergens
  • Allergens highlighted by † (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 Baked Chicken Chilli With Warm Tortillas

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Add the ground cumin, smoked paprika and 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 Baked Chicken Chilli With Warm Tortillas

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 Baked Chicken Chilli With Warm Tortillas

Meanwhile, dissolve 1/2 [1] chicken stock cube and tomato paste in 200ml [375ml] boiled water – this is your tomato stock

4 Baked Chicken Chilli With Warm Tortillas

Drain and rinse the kidney beans

5 Baked Chicken Chilli With Warm Tortillas

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 Baked Chicken Chilli With Warm Tortillas

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 Baked Chicken Chilli With Warm Tortillas

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

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Serve the chicken chilli with the warmed tortillas

Dollop with the natural yoghurt, grate the cheddar cheese all over and garnish with some coriander leaves

Enjoy!

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