Spicy Chilli Con-Chicken

  • 07 Jul - 13 Jul, 2018
  • Mag The Weekly
  • Cookery


• 1tsp olive oil

• 1 onions, sliced

• 2tsp chilli powder

• 2tsp cumin powder

• 400g chopped tomatoes

• 2 tins chicken stock (same quantity as tomatoes)

• 2 red peppers, diced

• 300g connellini beans

• 500g shredded rotisserie chicken

• 1 avocado, sliced

• Handful of coriander

• Sour cream


Heat oil in a pan. Add onions and fry until they soften, then add spices and cook for a minute. Pour in tomatoes and stock; bring to boil, cover and simmer for about 20 minutes. Add in peppers and stir in the beans together with the rotisserie chicken for a further 15 minutes. Season to taste. Serve, topped with seasoned avocado, coriander and sour cream, with rice on the side.