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.
/ serving 4 people
/ serving 4 people
chicken thigh strips
Tex-Mex spice blend(May be presentGluten)
water (for the rice)
water (for the sauce)
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.