4 oz (100 g) dried red kidney beans, soaked overnight
2 chicken breasts, each about 175 g (6 oz), skinned
2 chicken legs, each about 4 oz (100 g), skinned
1 - 2 tbsp (15 - 30 ml) plain wholemeal flour (whole grain)
1 tbsp (15 ml) corn oil
1 onion, skinned and finely sliced
1 garlic clove, skinned and crushed
2 fresh green chillies, seeded and finely chopped
1 tsp (5 ml) chilli powder
pepper, to taste
8 oz (225 g) tomatoes, chopped
2/3 cup (150 ml) 1/4 pt chicken or vegetable stock
2 chicken breasts, each about 175 g (6 oz), skinned
2 chicken legs, each about 4 oz (100 g), skinned
1 - 2 tbsp (15 - 30 ml) plain wholemeal flour (whole grain)
1 tbsp (15 ml) corn oil
1 onion, skinned and finely sliced
1 garlic clove, skinned and crushed
2 fresh green chillies, seeded and finely chopped
1 tsp (5 ml) chilli powder
pepper, to taste
8 oz (225 g) tomatoes, chopped
2/3 cup (150 ml) 1/4 pt chicken or vegetable stock
method
1. Drain the beans and boil for 10 - 15 minutes in a saucepan of fresh water.
2. Drain, cover again with fresh water, bring to the boil and cook for 30 minutes or until the beans are tender.
3. Drain. Put the beans in the base of a 2.3 litre (4 pint) ovenproof casserole.
4. Coat the chicken joints in the flour.
5. Heat the oil in a frying pan and cook the chicken for 5 - 8 minutes or until browned all over.
6. Place on top of the kidney beans.
7. Lightly cook the onion and garlic in the remaining oil in the frying pan for 3 minutes, then add the green chillies, chilli powder and pepper and cook for a further 2 minutes.
8. Add the tomatoes and continue cooking for 5 minutes, stirring occasionally.
9. Add the stock, stir and pour over the chicken joints and beans. Stir to mix.
10. Cover and cook the casserole at 190°C (375°f) mark 5 for 40 - 45 minutes or until chicken is cooked.
11. Serve Chicken Chilli hot straight from the casserole.
2. Drain, cover again with fresh water, bring to the boil and cook for 30 minutes or until the beans are tender.
3. Drain. Put the beans in the base of a 2.3 litre (4 pint) ovenproof casserole.
4. Coat the chicken joints in the flour.
5. Heat the oil in a frying pan and cook the chicken for 5 - 8 minutes or until browned all over.
6. Place on top of the kidney beans.
7. Lightly cook the onion and garlic in the remaining oil in the frying pan for 3 minutes, then add the green chillies, chilli powder and pepper and cook for a further 2 minutes.
8. Add the tomatoes and continue cooking for 5 minutes, stirring occasionally.
9. Add the stock, stir and pour over the chicken joints and beans. Stir to mix.
10. Cover and cook the casserole at 190°C (375°f) mark 5 for 40 - 45 minutes or until chicken is cooked.
11. Serve Chicken Chilli hot straight from the casserole.
serving amount
serves 4
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