This recipe was inspired by Justine Schofield’s Chicken version http://www.lifestylefood.com.au/recipes/16510/chilli-con-carne-with-skirt-steak
I would happily serve this for a casual dinner. It really was delicious. I sprinkled cheese over mine and loved that addition - but that's just me and I do love cheese at any opportunity to add it!
Note: this recipe can be done without a slow cooker. Just use a casserole dish and after the ingredients start to boil, transfer the dish into the oven and cook on 170C for 2 – 3 hours
Ingredients
- 800g chicken breast
- 2 tbsp olive oil
- 1 onion, finely chopped
- 4 cloves garlic, crushed
- 1 red capsicum, seeds removed and diced
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp cayenne pepper
- 2 small teaspoons cornflour
- 400g kidney beans, drained and rinsed
- 400g can of diced tomatoes
- 2 chillies, finely chopped (optional)
- Salt and pepper
- Zest and juice of a lime
- 1 tbsp tomato paste
- 1 cup chicken stock (or water)
- Half a bunch fresh coriander, roughly chopped (garnish)
Method:
1. Start up the slow cooker
2. Season the chicken with salt & pepper.
3. In a fry pan, add oil and seal the meat on each side until golden brown.
4. Transfer the meat into the slow cooker
5. In the same fry pan, add the remaining olive oil, onion, garlic, chillies, chopped tomatoes and capsicum and cook until they begin to soften. Add the paprika, cumin and cayenne and cook for a further 2 minutes. Mix the tomato paste in.
6. Add to the fry pan the zest and lime juice, beans, cornflour and stock.
7. Bring to the boil, and allow to boil for two mins or so
8. Transfer into the slow cooker
9. Cook for 5hrs or until the meat is easy to tear apart.
10. Remove the chicken from the sauce and using two forks, shred the meat in opposite directions. Place the meat back into the sauce and combine well. Garnish with freshly chopped coriander and serve with rice and/or guacamole
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