Chili con carne with chicken
Time
Preparation time: 15 min.
Cooking or baking time: 10 min.
Total preparation time: 25 min.
Some may think - Chili con Carne - what's new about it? In fact, there's nothing new about my recipe, but in FM, I did not read anyone preparing this dish with chicken fillets?
This dish is hearty enough, so I often prepare it with chicken fillet breasts. Actually, the meat changes little to no the taste of the actual recipe and also has the advantage that it is faster to prepare, if you use, like me, canned beans. The ingredients are - except for the chicken meat - the same as a "normal"? Chili con carne is being prepared.
And I have to correct myself as far as the cooking time is concerned: Some people prepare chili con carne with minced meat and the cooking time is just as fast. But personally, I do not like chili with minced meat - it's too mushy for me. If, then with diced beef or just with chicken.
ingredients
- Cut 800 g of chicken fillets or breasts into approximately 3 x 3 cm cubes
- 1 large onion finely chopped
- 2 garlic cloves finely chopped
- 1 tablespoon of tomato paste (not because of the taste, but because of the color)
- 1200 g beans from canning (I use red, white and "big" beans)
- 1 small canned sweetcorn if you want a richer dish or replace a 400 g can of beans with it
- Cut 1 red pepper into about 2 x 2 large squares
- 1 Handful of small vine tomatoes cut into small pieces (I prefer these, as they are more like tomatoes today) unless you are lucky enough to be able to harvest tomatoes from your own garden
- 1 chili pepper finely chopped - to taste more or less
- 1 tbsp oil
- 1/2 - 1 teaspoon cumin (which takes some getting used to), but gives the food a certain whistle
- 250 ml of water
- salt
preparation
- Lightly sweat the onions in the oil, add the tomato puree and chicken meat and roast until the meat on all sides has lost the raw meat color.
- Add the tomatoes, cumin, garlic and water and simmer for about 10 minutes.
- Now add the beans, paprika and chili and simmer gently for about 5 minutes. Paprika and chilli should stay firm.
- Season with salt and then you can serve the food.
- The best side dish is a crispy baguette.
