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Mexican Chicken Chili with Rice and Beans

So, so good!! This fantastic chili is just the thing to herald in the autumn weather. Just a suggestion . . . you can omit the rice and beans and serve the chili over Fritos (just sayin’!!!). The amount of chipotle paste you use will determine the heat; we used the full 3 tbs. and there was a bit of well-worth-it brow-wiping involved! Since we had a bit left over, we tossed the chili with some crisp iceberg lettuce and a diced avocado for lunch and we were happy, happy!

Mexican Chicken Chili with Rice and Beans

1 tbs. olive oil
1 onion, halved and sliced
2 red peppers, deseeded and chopped into chunks
2 x 14 oz. cans chopped tomatoes
2-3 tbs. chipotle paste
14 oz. can pinto beans, drained and rinsed
small handful cilantro, chopped plus a bit to serve
juice of 1 lime
1 tbs. sugar
plain yogurt or sour cream, to serve

Heat the oil in a deep frying pan and cook the onions and peppers until softened, 5-6 minutes. Stir in the chipotle paste for 1 minute, followed by the tomatoes. Season the chicken and add to the pan with up to a tomato canful of water to come up to the level of the chicken. Bring to a boil, then simmer gently for 20 minutes, or until the chicken is cooked through.

Meanwhile, bring a large saucepan of water to the boil. Add the rice and cook for 12-15 minutes until tender, or following pack instructions, adding beans for the final minutes. Drain and stir in the cilantro and lime juice, then check seasoning.

Lift the chicken from the pan onto a board and shred each breast using two forks. Stir back into the sauce along with the sugar and check seasoning. Serve with rice and scattering the chicken with cilantro and a dollop of yogurt or sour cream.


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