Chicken chilli

  • Preparation Time15 mins
  • Cooking Time60 mins
  • Serves6
  • DifficultyEasy
4 split chicken breasts, bone in, skin on
3 tbsp good olive oil, plus exra for chicken
2 tsp salt, plus more for chicken
Freshly ground black pepper
3 yellow onions, chopped
2 cloves garlic, minced
2 red peppers, cored, seeded, and large-diced
2 yellow peppers, cored, seeded, and large-diced
1 tsp chilli powder
1 tsp ground cumin
1/4 tsp dried red pepper flakes, or to taste
1/4 tsp cayenne pepper, or to taste
2 (790g) tins whole peeled plum tomatoes in puree, undrained
50g minced fresh basil leaves

For the topping

Chopped onions
Corn chips
Grated cheddar
Sour cream
1) Preheat the oven to 180C/Gas Mark 4. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked.

2) Meanwhile, cook the onions in 3 tbsp oil in a large saucepan over a medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the peppers, chilli powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute.

3) Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pan with the basil, bring to a boil and then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

4) Remove the chicken from the oven and leave to cool slightly. Separate the meat from the bones and skin and cut it into 2cm chunks. Add to the chilli and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

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