Chicken Chilli
Chicken Chilli



  • 1 tbsp olive oil
  • 1 red onion, sliced
  • 2 chopped garlic cloves
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 tsp ground cumin
  • ½ tsp chilli powder
  • 1 tsp smoked paprika
  • Bunch of coriander, leaves and stalks separated and chopped
  • 4 chicken thighs, skinless and boneless
  • 2 x 400g tins of kidney beans
  • 250g passata
  • 200ml chicken stock
  • 1 tsp red wine vinegar
  • 1 tsp salt flakes
  • 3 squares of dark chocolate
  • Black pepper
  • Heat the oil in a saucepan, and gently fry the onions until nicely softened. Add the garlic, bay leaf, oregano, chilli powder, cumin, paprika, and coriander stalks. Cook for another minute, then add the chicken, beans, stock, passata, vinegar, and salt. Bring to a simmer for 15 minutes, then stir in the chocolate and cook for a minute more.
  • Taste and season, then scatter over the coriander. Serve with rice and/or tortilla chips, and enjoy!
1 hr
4 serving

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