HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken Chilli Con Carne
Chicken Chilli Con Carne

Chicken Chilli Con Carne

with Corn & Greek Yoghurt

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With the classic elements of a chilli con carne – spices, onion, garlic and a tomato-based sauce – but swapping chicken for the usual beef, this is a soul-satisfying, flavour-packed feast that will appeal to all.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 packet

basmati rice

1 unit

brown onion

3 clove


2 unit


1 unit


1 tin


1 bag


1 packet

chicken thigh strips

1.5 sachet

Tex-Mex spice blend

(May be present Gluten)

1 sachet

enchilada sauce

1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

3 cup

water (for the rice)

¼ cup

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2780 kJ
Fat14.9 g
of which saturates4 g
Carbohydrate83 g
of which sugars17.1 g
Dietary Fibre0 g
Protein43.4 g
Cholesterol0 mg
Sodium1260 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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In a medium saucepan, add the water (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Finely chop the carrot (unpeeled). Thinly slice the zucchini into half-moons. Drain the sweetcorn. Roughly chop the coriander. Cut the chicken thigh into 2cm chunks.


In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the chicken and cook, tossing occasionally, until browned, 4-5 minutes (the chicken will finish cooking in step 5). Season with salt and pepper and transfer to a plate. Repeat with the remaining chicken.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook until softened, 2-3 minutes. Add the garlic, carrot, zucchini and sweetcorn and cook until just softened, 3-4 minutes. Add 1 1/2 sachets of Tex-Mex spice blend and cook, stirring, until fragrant, 1 minute. TIP: Add all the spice blend if you don't mind a bit of heat!


Return the chicken to the pan along with the enchilada sauce and water (for the sauce). Stir to combine and simmer until the chicken is cooked through, 3-4 minutes. Season to taste with salt and pepper.


Divide the rice between bowls and spoon over the chicken chilli con carne. Top with a dollop of Greek yoghurt and garnish with the coriander.