One Pot Chicken Chilli Slimming World Chicken Food

ONE POT CHICKEN CHILLI - SLIMMING WORLD CHICKEN RECIPE

Steps:

• Cut the chicken thighs into smaller pieces about 3 cm each. Spray a frying pan with the Fry Light and fry the chicken pieces in batches, until golden all over. Remove from the pan and set to one side.
• Add the 2 tblsp olive oil to the frying pan and fry the onion and red pepper over a gentle heat. The residue from the chicken should loosen up from the bottom of the pan.
• Once the onion is soft, add the garlic and fry for another couple of minutes. Add the tomato puree, the chickpeas, chopped tomatoes, chicken stock, chopped chillies and the Tabasco sauce and stir to combine.
• Add the chicken back to the pan, cover and simmer over a low heat for 30 minutes or until the chicken is cooked through.
• Add the spinach to the pan about 3 minutes before the time is up and stir through to wilt.
• Serve with rice or buckwheat.

CHILLI CHICKEN ONE-POT

Steps:

• Heat oven to 180C/fan 160C/gas 4. Fry the onions in the oil for 5 mins until they become soft and start to colour. Add the chorizo and fry for a few mins more. Stir in the peppers, then pour in the tomatoes, followed by a can of water, the stock cubes, chilli and oregano.
• Arrange the chicken thighs on top of the sauce, pushing them under the liquid. Bring to a simmer, cover, then cook in the oven for 40 mins. Add the beans, stir, then cook for 20 mins more. You can make this up to 2 days ahead and keep chilled.
• To serve, reheat on the top of the stove or in the oven at 190C/fan 170C/gas 5 for 1 hr 10 mins until piping hot. Stir in most of the coriander, toss the rest with the avocado, lime and a little salt, then pile this on top. Serve with Garlic & oregano bread (below) and a bag of green salad tossed with olives, cherry tomatoes and finely sliced red onion.