|Chicken breast chilli is served on a bed of herb rice|
Chilli or chili is of course a dish normally made with beef. There is nothing to stop us, however, making chilli with a wide variety of different types of meat and I have experimented in the past with meats ranging from lamb, to turkey, to ostrich. Strangely enough, however, I realised recently that I don't think I have ever before made chilli with probably the most popular meat eaten on the planet, chicken. I decided to put that right. This version is very mild but you can easily spice it up by using a stronger chilli or even by adding some chilli powder.
|Peppers and garlic for chicken chilli|
Ingredients (Serves Two)
1 large skinless chicken breast fillet, roughly chopped
1 medium strength red chilli, seeded and finely diced
1 large garlic clove, peeled and finely diced
Small pack or generous handful mixed sliced bell peppers
1/2 teaspoon cumin seeds
2 tablespoons rapeseed, vegetable or sunflower oil
Salt and pepper
14 ounce can chopped tomatoes in tomato juice
8 ounce canned red kidney beans, drained and rinsed
5 ounces basmati or long grain rice
2 tablespoons freshly chopped coriander/cilantro, plus a little extra to garnish
|Chilli pepper, garlic and cumin are gently sauteed in rapeseed oil|
Pour the oil in to a lagre pot or saucepan and very gently heat. Add the chilli, garlic and cumin seeds and very gently sautee, stirring with a wooden spoon, for about a minute.
|Diced chicken breast is added to pot to be sealed|
Add the chicken pieces to the pot and keep stirring for about a further minute or so until the chicken pieces are evenly sealed and opaque.
|Bell pepper slices are stirred in to sealed chicken|
Stir the bell pepper slices in to the chicken.
|Canned tomatoes are added to chicken and peppers|
Pour the tomatoes in to the pot, stir well and bring to a gentle simmer. Cover and continue to simmer for fifteen minutes.
|Red kidney beans are added to chicken chilli|
After fifteen minutes, wash the rice through a sieve under running cold water before adding it to a pot of boiling, salted water. Simmer for ten minutes. Add the red kidney beans to the chicken chilli, stir well and bring back to a simmer - uncovered this time - for ten more minutes, stirring frequently.
|Chopped coriander/cilantro is added to chicken chilli|
Add one tablespoon of the coriander to the chicken chilli and stir well. Taste and season as required with salt and pepper.
|Chopped coriander is added to drained rice|
Drain the rice and let it steam off for a couple of minutes. Return to the pot and stir through the second tablespoon of coriander.
|Herb rice bed for chicken chilli|
Divide the rice between two deep serving plates and flatten as beds for the chicken chilli. Spoon the chilli on to the rice beds and garnish with the remaining coriander.
|Chicken chilli is spooned on to herb rice bed|