Chicken and Black Bean Chilli

It's Fall or Autumn in Britland and chilli springs to mind.

This one is chicken and black bean.  The layering of flavours is sublime..

The picture was snapped shortly after adding marinated grilled chicken to my bubbling bean mixture.

Ingredients (4)

260g chicken breast

(Marinaded in 1 TBSP avocado oil, zest and juice half a lime plus 12g of Mexican spice mix - 2 tsp smoked paprika, 1/2 tsp cayenne, 1/4 tsp dried oregano, 1/4 tsp smoked salt, and a few twists of black pepper).

1 400g tin of black beans

1/2 400g tin of tomatoes (polpa or passata) 

Sauce base -A

1 onion, diced

2 garlic cloves, finely chopped

1/2 tsp smoked salt flakes

1 TBSP avocado oil

Spices - B

2 tsp Chipotle in Adobe or Chipotle paste 

1 bay leaf 

1/2 tsp cumin

1/2 tsp ancho chilli flakes

Sauce - C

2oog passata (sieved tomatoes, polpa is fine)

1/2 cup water (120 ml)

1.5 tsp dried oregano

1/3 rd of a chicken stock cube

Extras - D

400g tinned black beans + 2 TBSP liquid from the can

1/2 a lime (zest and juice

Method:

Marinade chicken.

Make - A (the sauce base) cooking onions and garlic with salt, in oil until softened. Use a low heat, lid on, stirring occasionally.

Add - B (aromats) cook for 2 minutes.

Add - C (liquids and oregano) cover and cook for 30 minutes on a low heat).

Griddle chicken, rest and slice.

Add chicken and D to tomato mixture, simmer for 4 minutes.

Serve however you like, mine was on a baked sweet potato with cheshire cheese and chopped tomatoes.

This glorious mixture is also great in quesadillas and tacos.  Make a decent batch and you have an easy 'working from home' lunch.