Mexican Chicken Chili

Mmmm... I do love me a good chili! But since I'm a baby when it comes to heat, I appreciate that homemade chili really gives you the flexibility to make it as spicy (or in my case, as mild) as you'd like. This Mexican Chicken Chili recipe from Jamie Oliver has all the delicious traditional flavours - as well as an easy tomato salsa to top off the stuffed tortillas. Huh? Stuffed tortillas?! Yes, that's right - you stuff the chicken chili right inside some grilled tortillas for a more authentic Mexican experience. You're going to love it!

Mexican Chicken Chili

WITH A SUPER-FRESH TOMATO SALSA

Photo Source: jamieoliver.com

Photo Source: jamieoliver.com

Chili Ingredients

  • 2 onions
  • 4 cloves of garlic
  • ½ a bunch of fresh coriander
  • 2 free-range chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 whole dried chipotle chili
  • 1 pinch of dried chili flakes
  • 2 x 400 g cans of diced tomatoes
  • 1 x 410 g tin of black beans
  • 4-6 flour tortillas
  • 2 gem lettuces
  • 0% fat Greek–style yoghurt
  • 1 lime

Tomato Salsa Ingredients

  • 1 red pepper
  • 1 red chili
  • 4 ripe tomatoes
  • 3-4 spring onions
  • ½ a bunch of fresh coriander
  • 1 lime

Directions

  1. Peel and slice the onions, peel and finely chop the garlic. Pick the coriander leaves and finely chop the stalks. Slice the chicken into 1 cm strips.
  2. Heat the oil in a pan over a medium heat and, when hot, sauté the onions, garlic, coriander stalks, spices, and whole and flaked chili for 5 minutes, until the onion is soft, but not coloured.
  3. Add the chicken strips and cook for a couple of minutes, then add the canned tomatoes. Bring to the boil, then reduce the heat and simmer, partly covered, for 35 to 40 minutes, or until the chicken breaks apart when pressed with the back of a spoon. Add a splash of water if it looks too dry at any stage.
  4. Next, make the salsa. Blister the pepper and chilli skins by placing them under a hot grill or holding them with tongs over a gas flame. Once blackened all over, place in a bowl, cover with cling wrap and set aside to cool.
  5. Roughly chop the tomatoes, put them in a colander with a pinch of sea salt and place it in the sink for 15 minutes to allow the salt to draw out some of the tomatoes’ water, then give the colander a good shake.
  6. Peel the skins from the pepper and chili and discard along with the seeds, then place them on a board with the spring onions and chop.
  7. Add the tomatoes, pick over the coriander leaves and continue chopping until you have a fine salsa. Transfer to a bowl, and season with black pepper and a good squeeze of lime juice.
  8. Shred the chicken using two forks, then drain and stir the black beans into the chili. Continue cooking for a couple of minutes until the beans are heated through, then remove from the heat and stir in the coriander leaves.
  9. Chop the lettuce, then serve the chili in the tortillas with the lettuce, a good spoonful of salsa and a drizzle of yogurt, with lime wedges on the side.

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