Recipes again!!

I cooked this at our cook-in this week, and Mummymac has requested the recipe. It’s rather tasty, if a bit rustic/autumnal, so give it a try!

Serves 4

*1 tablespoon vegetable oil
*4 chicken portions or 8 thighs (this meat is more tasty than the breast meat, however if you aren’t one for bones, you could remove the meat)
*1 onion chopped
*2 cloves garlic crushed
*420g can chopped tomatoes
*420g can kidney beans in chilli sauce (this was not available so I threw in a pack of Colman’s chilli con carne mix ~ so use 1/2 a pack if not doubling up.)
*1 tablespoon dark brown sugar
*2 tablespoons Worcestershire sauce
*2 teaspoons ground coriander
*8 mini frozen corn on cobs

1. In a saucepan, heat oil and brown chicken and add onion and garlic and soften.

2. Stir in chopped tomatoes, kidney beans, colmans chilli mix, sugar, Worcestershire sauce and coriander. Season with salt and black pepper.

3. Bring to boil, cover and simmer for 30 minutes.

4. Add sweetcorn to pan and stir well. Simmer uncovered for 15 mins till chicken is cooked through. (I actually finished this off in the oven for 35 mins at 180 deg instead)

Serve with baked potatoes for a warming autumn/winter meal.

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