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This Mexican chilli chicken will become your new all-time favourite dinner. It’s incredibly quick and easy to make, and uses only one-pan so you’ll save on washing up! This meal is perfect for weeknights and weekends alike.

MEXICAN CHILLI CHICKEN INGREDIENTS

This Mexican-inspired chilli chicken recipe requires just a handful of fresh ingredients and pantry staples:

• Aromatics: Ground cumin, onion, garlic, jalapeños and red chilli with a pinch of sea salt.
• Olive oil: For sautéing.
• Arrow root powder: To thicken the sauce.
• Vegetable boullion powder: To boost flavour.
• Chicken bone broth: To make the sauce – I use Freja chicken bone broth in this recipe to add depth of flavour and goodness.
• Chicken: Organic free-range chicken for high-quality protein.
• Black beans: A Mexican classic, you could also use pinto beans.
• Fresh lime juice: For a burst of citrus flavour.
• Fresh coriander: A sprinkling of chopped fresh coriander to serve.

HOW TO MAKE MEXICAN CHILLI CHICKEN

Make this easy chilli chicken in two easy steps:

1. Sauté: Heat a large deep frying pan over a medium heat. Add the cumin and dry fry for 1-2 minutes or until fragrant. Add the oil, onion, garlic, chilli and salt and cook for 5 minutes or until soft. Stir in the arrow root powder and vegetable bouillon.
2. Simmer: Add the broth, chicken and beans and stir to combine. Cover with a tight-fighting lid, bring to a simmer and cook for 8-10 minutes or until the chicken is cooked through and the sauce has slightly thickened. Stir in the lime juice.

That’s it! Divide between serving bowls and serve with perfectly cooked brown rice and avocado salsa. Sprinkle with roughly chopped fresh coriander and sliced fresh red chilli to serve.

AVOCADO AND TOMATO SALSA

Make your own avocado salsa – with a bundle of fresh ingredients and a little bit of prep, this salsa comes together quickly. Here’s a link to the recipe.