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.
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 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
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 1/2 [1] chicken stock cube 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
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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