Posted by Vicky on | July 19, 2011 | No Comments
This is a really easy but very tasty dish that is low on the chili-hot, and high on the Allergy Aware. It is free from all of the top eight food allergens: which are nuts, eggs, dairy, wheat, sesame, soy, nuts, fish and shellfish. This meal is easy to prepare, and is a dish that can be left on the stove at a slow simmer or plonked in the oven at a low temperate. It’s great the next day too, as the flavor develops over night in the fridge. This is not a hot chili; it is child friendly and Allergy Child friendly at that! This is a chicken chili that has a subtle smokiness to it, thanks to the smoked paprika.
What You Need
- 600g minced chicken
- 1 brown onion, diced
- ½ tsp chili powder
- 2 heaped tsps smoked paprika
- 1 tsp cumin seeds (whole not ground)
- 1 red pepper (capsicum) deseeded and sliced
- 1 can of kidney or pinto beans
- 1 can of tomato juice
- 2 fat cloves of garlic grated or finely chopped
- Good glug of rice bran oil (or cooking oil that you use, not strong tasting)
- Salt and pepper to season
How To Cook It
- Firstly, pour a good glug of the oil into a medium sized cooking dish (with a lid) and on a medium heat, heat the oil. When the oil is hot add the diced onions. Give them a stir every now and again, and fry until they become a light brown.
- Next, add the spices and the garlic. Stir until the onions are coated and the spices become aromatic. Next add the minced chicken, making sure it mixed well with the spiced and onions. Keep stirring until the chicken has browned, and brake up any big pieces that form. Add the red peppers and fry with the chicken for a few minutes.
- When the chicken has browned, and the peppers have soften a little add the can of tomato juice and give the mixture a good stir. Reduce the heat and put the lid on (if you want to you can transfer the dish into the oven at about 100c). Leave for at least one hour, stirring occasionally.
- 10 minutes before you wish to serve the dish, add in the drained and washed beans. Let them heat through, and then the chili is ready to serve!
Although you can serve this dish with rice if you like, and my children like it with rice, my husband and I eat it as a stand-alone dish. My husband and I like hot HOT chili, so we add slice pickled jalapeno peppers to ours.
Smoked paprika can be quite hard to find, but it really does make all of the difference to this dish. I found it at the Swiss Butcher at Dempsey Hill (of all places!!).
Hope you enjoy CJ’s Chillin’ Chili Chicken