Mexican Chilli Chicken 
Serves 4
1 tablespoon olive oil
8 chicken thighs, skinned
1 large onion, sliced
2 clove garlic
2 fresh chillies
large pinch chilli flakes or powder
2 teaspoons ground cumin
2 x 400g cans plum tomatoes
1 chicken stock cube
250g smoked sausage or chorizo
2 red peppers, de seeded and chopped
1 x 300g can cannelini beans
To serve:
1 large ripe avocado
fresh coriander leaves
Soured cream
- Heat the oil in a heavy based frying pan and brown the chicken thighs all over. Remove from the pan and set aside.
- Add the onion to the pan and cook until softened. Add the chilli, garlic and fry for a few minutes. Stir in the dried chilli and cumin and stir over the heat for a minute.
- Add the tomatoes with two cans of water and crumble in the stock cube. Season with salt and pepper, push the chicken under the liquid and simmer for 20 minutes.
- Cut the sausage into thick slices and stir into the chilli chicken along with the red pepper and cannelini beans. Simmer for another 20 minutes or until the chicken is well flavoured and cooked all the way through.
- Serve with chunks of avocado and coriander leaves scattered on top with a dollop of soured cream.
