Mexican Chicken

image.jpegThis recipe is so tasty and if you have time to let it simmer for a couple of hours the chicken just melts in your mouth.

Ingredients (serves 4):

2 x 400 g cans peeled plum tomato
1/2 cup water
1 chicken stock cube
200 g chorizo, skinned and diced
8 chicken thighs, skinned
2 red peppers, seeded and cut into chunks
2 x 300 g cans cannellini or kidney bean, drained.
2 x avocados
Salt to taste


Heat the oil in a large pan and fry the onion until softened. Stir in the spices and cook for a few seconds. Pour in the tomatoes and 1 cup of water, then crumble in the stock cube. Bring to the boil and add the chorizo and chicken thighs. Push the chicken under the liquid, cover and simmer for 20 minutes or preferably for a couple of hours to make it all the more tender.

Stir the peppers into the pan, then cook for 20 more minutes. Add in the beans. Warm through to heat the beans.

Toss the avocado with the lime and some salt and serve on top of the casserole with a sprinkling of coriander. Top each portion with soure cream. Serve with rice, jacket potatoes or a handful of spicy tortilla chips.


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