Chicken Chili

Name: Chicken Chili
Ingredients: 2 tbsp olive oil; 600 g chicken breast, cut into bite-size pieces; 1 None yellow pepper, deseeded and chopped; 1 None red pepper, deseeded and chopped; 1 None onion, peeled and chopped; 1 tbsp tomato puree; 2 x 400 g cartons chopped tomatoes; 1 tbsp paprika; 1 None chilli, trimmed and chopped; 2 None bay leaves; 3 tbsp balsamic vinegar; None None grated nutmeg, to season; None None tortilla chips, to serve

13 ingredients

3 steps

Ingredients

2 tbsp olive oil
600 g chicken breast, cut into bite-size pieces
1 None yellow pepper, deseeded and chopped
1 None red pepper, deseeded and chopped
1 None onion, peeled and chopped
1 tbsp tomato puree
2 x 400 g cartons chopped tomatoes
1 tbsp paprika
1 None chilli, trimmed and chopped
2 None bay leaves
3 tbsp balsamic vinegar
None None grated nutmeg, to season
None None tortilla chips, to serve

Directions

1

Heat 1 tbsp of the oil in a large, deep frying pan. Add the chicken and cook for 5 mins until lightly golden on all sides. Remove from the pan and set aside.
2

Heat the remaining oil in the pan, add the peppers, and onion. Cook for 3-5 mins until the onion has softened. Add the tomato puree, chopped tomatoes, paprika, jalapeno and bay leaves. Bring to a boil, then reduce the heat and simmer for 10 mins (add a little water if necessary).
3

Return the chicken to the pan and add the beans. Cook for 10 mins. Season with balsamic vinegar and the nutmeg. Serve with the tortilla chips.