Mexican Chilli Chicken

The taste of this dish is dominated by the chorizo (spicy sausage) and can be made as hot as desired by changing the type or amount of chilli powder used.


For 1 Continued...
1 tbspn olive oil 1 chicken stock cube
60 gm onion (prepared weight) 50 gm chorizo
¾ tspn hot chilli powder 1 chicken breast
¾ tspn ground cumin ½ red pepper
1 tbspn tomato purée 150 gm cannellini beans (tinned)
3 tbspn chopped tomato  



  1. Heat the oil in a large saucepan and cook the onion, stirring regularly, for 3 min.
  2. Add the chilli powder and ground cumin and cook, stirring, for 1 min.
  3. Add the tomato purée and cook, stirring for 15 seconds.
  4. Add the chopped tomatoes, 200 ml of water and the stock cube and bring to a boil.
  5. Add the chorizo and chicken breast, stir, cover and simmer for 20 min, stirring occasionally and turning the chicken breast.
  6. Add the red pepper and continue to simmer, uncovered, for another 20 min, stirring occasionally, and adjusting the heat or even adding a little water to maintain the desired sauce consistency.
  7. Add the beans and cook for 3 min.


  1. Serve with rice or quinoa or a whatever your preference might be.


The picture shows bulgar wheat which is certainly not traditional, but nice for a change.

I'd like to know if you enjoyed this so please email – also feel free to ask for help.
The preparation stage
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Enlarge image

The finished meal