Chicken Chilli Con Carne

Ingredients

Scaled for your household (4 portions) · original serves 4

• Vegetable oil5 AU tbsp
• Red capsicum3
  diced
• Brown onion2
  sliced
• Garlic cloves4
  chopped
• Rotisserie chicken1¼ kg
  approx. 1.2kg, skinned, meat removed from bones and chopped
• Tomato puree (paste)3 AU tbsp
• Paprika2 tsp
• Ground cumin1 tsp
• Ground cayenne pepperto taste
• Chicken stock300 ml
• Kidney beans800 g
  drained and rinsed
• Sour cream4 AU tbsp
• Coriander bunchto taste + 1 handful
  Original recipe breakdown · used in multiple steps

  • Coriander, to garnish — to garnish
  • 1 handful fresh coriander
• Avocado2
  halved, pitted, flesh removed and quartered
• Lime juice1 AU tbsp
  Source gives 1–2 tablespoons; start with one and adjust to taste.
• Fresh chilli2
• Saltto taste
• Black pepperto taste

Method

1. 1

   Heat the rapeseed oil in a saucepan. Soften capsicum, onion and garlic, then add the chopped cooked chicken, tomato puree, paprika, cumin and a pinch of cayenne.

2. 2

   Pour in stock and drained kidney beans. Simmer over medium heat, stirring occasionally, until hot and the sauce thickens; season.

3. 3

   Toss avocado with lime juice, coriander leaves, sliced chillies and salt. Serve the chicken chilli with sour cream and the avocado salad.