This probably isn’t very Mexican but it does contain chilli and beans, so to a London-dweller like me, it seems positively authentic. It is also incredibly easy to make, can be doubled (or trebled) to accommodate guests, and doesn’t break the bank. So that’s why it’s become one of our standard family meals.
Best served with rice, sour cream and salad. The children like to top it with cheese, and Steve usually sprinkles it with hot chilli sauce to accommodate his rather more fiery tastes.
Ingredients (for 2 adults and 3 kids):
- 4-5 chicken breasts (I usually buy frozen), cut into approx. 10 largish chunks
- 1 onion chopped small
- 1 tin chilli beans (400g)
- 1 tin chopped tomatoes (400g)
- 1 tin kidney beans (400g), drained
- 500ml chicken stock
- 1 large squirt garlic puree
- 1 tbsp dried oregano
- 1 tsp chilli powder, a small dried chopped chilli, or a few drop of chilli sauce (optional)
Add all the ingredients to a large pot. Cook in the oven at 160 C for 3 hours. And that’s it!