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Chicken chilli
Fruit and vegetables
1 large
red onion
, sliced
2
garlic
cloves, finely chopped
bunch
coriander
, stalks finely chopped, leaves roughly chopped
1 ripe
avocado
, sliced
Tins, packets and jars
2 x 400g tins kidney or black beans, drained and rinsed
250g/9oz
passata
200ml/7fl oz
chicken stock
(or use 250g/9oz more passata)
300g/10½oz
rice
, cooked according to packet instructions
Cooking ingredients
1 tbsp
olive oil
or lard
1 tsp dried
oregano
1
bay leaf
1 tsp ground
cumin
¼–1 tsp
chilli powder
, to taste
1 tsp Spanish
smoked paprika
1 tsp cider
vinegar
1 tsp flaky
sea salt
, plus extra for seasoning
Biscuits, snacks and sweets
2–3 squares
dark chocolate
Dairy, eggs and chilled
4 tbsp
soured cream
Meat, fish and poultry
4
chicken thighs
, skin removed and boneless, cut into chunks
Other
freshly ground black pepper
Back to recipe
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