| Mexican chilli chicken |
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Serves: 4 
Preparation time: 10min
Cooking time: 30min
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Directions
- Heat the oil in a large frying pan, add the chicken and onion and fry for 5 minutes until golden brown. Stir in the chilli powder and cook stirring for 1-2 minutes.
- Stir in the DOLMIO® Bolognese with Extra Vegetables sauce, stock and kidney beans, bring to the boil and simmer for 20 minutes or until the chicken is tender.
- Season to taste and serve scattered with fresh coriander, soured cream sprinkled with extra chilli powder, the tortilla chips and plain cooked rice.
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Ingredients
500g jar DOLMIO® Bolognese with Extra Vegetables sauce
1 tbsp vegetable oil
4 skinless, boneless chicken breasts, each cut into 4 pieces
1 large onion, sliced
2 tsp chilli powder
150ml/1/4 pint chicken stock
400g can kidney beans, drained and rinsed
100g/4oz plain corn tortilla chips
fresh coriander sprigs
142ml carton soured cream | |