MEXICAN CHILLI CHICKEN

 

MEXICAN CHILLI CHICKEN

Serves 2

3-4 Syns per portion

Half a large onion, diced
1 tsp hot chilli powder (or more, if preferred)
1 tsp ground cumin
400g can chopped tomatoes
1 chicken stock cube
100g diced chorizo - 6.5 Syns
2 skinless chicken breasts, chopped into small chunks
1 red pepper, deseeded and diced
400g can kidney beans, drained and rinsed

Spray a large pan well with Frylight.
Fry the onion until softened. Stir in the chilli and cumin and cook for a few seconds longer.
Pour in the chopped tomatoes and one can of water. Crumble in the stock cube and stir well. 
Bring to the boil.
Add the chorizo and chicken, making sure the chicken is pushed under the liquid. Cover and simmer for 20 minutes.
Add the peppers and kidney beans and cook for a further 20 minutes.