| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
|
Ainsley’s m, Ew |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 8 |
|
Boneless; skinless chicken |
|
|
; thighs |
| 1 |
|
Onion |
| 2 |
|
Garlic cloves |
| 1 |
ts |
Chilli powder; (1 to 2) |
| 1 |
|
400 gram can chopped tomatoes |
| 175 |
ml |
Hot chicken stock |
| 1 |
|
400 gram can kidney beans; drained |
| 1/2 |
ts |
Dried oregano |
| 100 |
g |
Tortilla chips |
|
|
Salt and pepper |
|
|
Soured cream and coriander leaves; to garnish |
|
|
Buttered rice to serve |
INSTRUCTIONS
1 Heat the oil in a large pan. Cut the chicken into large pieces and
add to the pan.
2 Slice the onion and add to the pan. Crush in the garlic and cook
for a few minutes until golden.
3 Add the chilli powder, stir-fry for 30 seconds and stir in the
tomatoes, stock, kidney beans and oregano. Season, cover and simmer
for 15 minutes until the chicken is tender.
4 Put the chicken in a serving dish and scatter over the tortilla
chips. Top with a dollop of soured cream and sprinkle over a little
extra chilli powder and some coriander leaves. Serve with a separate
dish of rice.
Converted by MC_Buster.
Per serving: 521 Calories (kcal); 11g Total Fat; (18% calories from
fat); 27g Protein; 83g Carbohydrate; 0mg Cholesterol; 165mg Sodium
Food Exchanges: 5 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”