Smoky Spanish Chicken Chilli
Smoky Spanish Chicken Chilli

Ingredients

Method

  • 1 tbsp olive oil
  • 1 red onion, sliced
  • 2 chopped garlic cloves
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 tsp cumin
  • 1 tsp chilli powder
  • 1 tsp smoked paprika
  • Bunch of coriander, chopped
  • 4 chicken thighs, cut into chunks
  • 2 x 400g tin of black beans, drained
  • 250g passata
  • 200ml chicken stock
  • 1 tsp vinegar
  • Salt and pepper
  • 3 squares of dark chocolate
  • Rice, to serve
  • Heat the oil in a saucepan, and gently fry the onion for 10 minutes. Add the garlic, oregano, bay leaf, chilli, cumin, paprika, and coriander stalks, and cook for a further minute.
  • Add the chicken, beans, stock, passata, vinegar, and some salt and pepper. Bring up to the boil, then simmer for 15 minutes. Stir in the chocolate, and simmer for 5 minutes more. Serve scattered with coriander leaves, next to a pile of rice and some soured cream, if you fancy it.
1 hour
4 serving
This recipe pairs perfectly with the Colab & Bloom Tempranillo 2019 from McLaren Vale, Australia.

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