Mexican Chilli Chicken | Good Housekeeping UK

This Mexican chilli chicken recipe is perfect served with rice. It's a quick and easy mid-week meal idea for all the family. A lovely Mexican dish, similar in flavour to a chilli con carne. The small hit of chocolate adds great depth.

Ingredients:
1 tbsp. sunflower oil
4 chicken thigh fillets
1 onion, finely chopped
3/4 - 1 tbsp ancho or chipotle chilli paste, to taste
1 tsp. ground cumin
1/2 tsp ground cinnamon
400 g (14oz) tin chopped tomatoes
2 x 400 g tins kidney beans, drained and rinsed
250 g (9oz) basmati rice
25 g (1oz) dark chocolate (at least 70% cocoa solids), chopped

Directions
1. In a large pan, heat oil over high heat and brown chicken on both sides. Turn down heat, add onion and cook for 5min.

2. Stir in chilli paste and spices, cook for 1min, then add tomatoes and kidney beans. Bring to boil, then simmer, covered, for 20min. Meanwhile, cook rice according to pack instructions.

3. Lift chicken out on to a board. Continue cooking sauce, uncovered, for 5min to reduce. Shred chicken and stir back into sauce with the chocolate. Check seasoning and serve with rice and salad, if you like.

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