Ingredients
For the chicken chilli:
5 tbsp grape seed oil
3 red peppers, diced
2 onions, sliced
4 cloves garlic, chopped
1 cooked chicken, approx. 1.2 kg, skinned, meat removed from bones and chopped
3 tbsp tomato purée
2 tsp ground paprika
1 tsp ground cumin
cayenne pepper
300 ml chicken stock
2 tins kidney beans, 400 g each, drained and rinsed
4 tbsp sour cream
coriander, to garnish
For the salad:
2 ripe avocados, halved, pitted, flesh removed and quartered
1 - 2 tbsp lime juice
1 handful fresh coriander
2 red chilli peppers
Method
1
Heat the oil in a pot and fry the peppers, onions and garlic until the onions become translucent. Add the chicken, stir in the tomato purée and season with the paprika, cumin and a pinch of cayenne pepper. Deglaze with the stock and add the beans. Simmer on a medium heat stirring occasionally and season with salt and ground black pepper.
2
For the salad, drizzle the avocado with lime juice and place on plates with the coriander and chillis and season with sea salt.
3
Transfer the chilli to a bowl, add the sour cream and serve with the avocado salad.
Ingredients
For the chicken chilli:
5 tbsp grape seed oil
3 red peppers, diced
2 onions, sliced
4 cloves garlic, chopped
1 cooked chicken, approx. 1.2 kg, skinned, meat removed from bones and chopped
3 tbsp tomato purée
2 tsp ground paprika
1 tsp ground cumin
cayenne pepper
300 ml chicken stock
2 tins kidney beans, 400 g each, drained and rinsed
4 tbsp sour cream
coriander, to garnish
For the salad:
2 ripe avocados, halved, pitted, flesh removed and quartered
1 - 2 tbsp lime juice
1 handful fresh coriander
2 red chilli peppers