Chicken Chilli

Ingredients for Chicken Chilli

• 300ml reduced-sodium chicken broth (10 fluid ounces)

• 1 (14- to 425g ) can stewed tomatoes

• 4 dried New Mexican or guajillo chillies, stems and seeds discarded and chillies torn into pieces

• 1 (3/4-inch-thick) crosswise slice of a medium white onion

• 2 garlic cloves, peeled

• 1/2 cup coarsely chopped fresh coriander

• 1/4 cup dry-roasted peanuts

• 1 teaspoon ground cumin

• 1/4 teaspoons salt, or to taste

• 2 tablespoons olive oil

• 1 rotisserie-cooked chicken (900g )

• 1 (425g) can pink beans in sauce (preferably Goya)

• Garnish: chopped fresh coriander

• soured cream

How to make Chicken Chilli

Purée broth, tomatoes with their juice, chillies, onion, garlic, coriander, peanuts, cumin, and salt in a blender until smooth, about 2 minutes.

Heat oil in a wide 3- to 4-quart heavy saucepan over moderately high heat until hot but not smoking, then pour in sauce and boil, uncovered, stirring occasionally, 5 minutes.

Meanwhile, coarsely shred chicken, discarding skin and bones.

Stir chicken and beans with their sauce into chilli, then reduce heat to moderately low and simmer, covered, 10 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.