Monday, November 12, 2012

Chili Chicken

Serve as simple supper dish wit boiled potatoes and broccoli, or as a party dish with rice.

Serves 4

12 chicken thighs

1 tablespoon olive oil

1 onion, thinly sliced

1 garlic clove, crushed

1 teaspoon ground chilies or 1 dried red chili, chopped

14 ounce can chopped tomatoes, with their juice

1 teaspoon sugar

15 ounce can kidney beans, drained

salt and black pepper

  1. Cut the chicken into large cubes, removing all skin and bone. Heat the oil in a large flameproof casserole and brown the chicken pieces on all sides. Remove with slotted spoon and keep warm.
  2. Add the onion and garlic to the casserole and cook gently until soft. Stir in the ground chilies or chopped dried chili and cook for  2 minutes. Add the tomatoes with their juice, seasoning and sugar. Bring to a boil.
  3. Replace the chicken pieces, cover the casserole and simmer for about 30 minutes, until tender.
  4. Add the kidney beans and gently cook for another 5 minutes to heat them through before serving.

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