It is a long time since I made a Chicken Chilli or in fact any chilli without using a sachet of pre-made “Mexican” mix.
The other day I scored some reduced price chicken mince, which unlike the stuff in Pak n Save in NZ, is actually minced white meat, not minced giblets. Not that there is anything wrong with the latter in the right recipe.
I decided to make a chilli using only fresh or dried ingredients and no premixes. I compromised on tomatoes, adding a can of chopped tomato as I did not have enough fresh ones.
I think the result is much more satisfying, because one can taste the individual components much better than otherwise.
Chilli con Pollo
- 300g minced chicken, or chicken breast meat – finely chopped
- 1 tablespoon flour
- 4 tablespoons olive oil
- 1 large onion chopped fine
- lots of minced garlic
- Green, red and yellow capsicum cut into strips. About the equivalent of one good size capsicum (I keep some in the freezer for recipes)
- 3 chillies (mine are frozen, and each one is about 80-90mm long) seeds removed and chopped. These are hot chillies, but do not interfere with the other flavours. (Can also add chilli powder or tabasco sauce to taste, but should not be necessary).
- 1/2 teaspoon whole cumin seed
- 1/2 teaspoon ground cumin
- 1 teaspoon coriander seed
- a small bunch chopped coriander leaves (cilantro)
- 1 rounded teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon cocoa powder (Chocolatl, the secret ingredient in much Mexican food)
- 1 tablespoon whole mustard seeds
- 300ml chicken stock or 300ml of water and a round teaspoon of Massel (my new favourite) chicken or vegetable stock powder.
- 1 can chopped tomatoes plus a few fresh tomatoes cut into eighths (or lots of fresh ones if available- canned is cheaper and easier really)
- 1 can of kidney beans
- 1 cup frozen (or1 can) corn kernels
Fry the onions in the oil,
add the chicken and brown
add the flour and brown a bit more,
throw in the garlic and fry a little longer
then chuck in the rest of the ingredients except the coriander leaves and cocoa.
Bring to a simmer and turn down low until the liquid is reduced and thickened.
Stir in the remaining ingredients. simmer a few minutes more.
serve with sour cream, salsa, a little grated cheese and nachos