Share:
Mexican-style Shredded Chicken Chilli
Prep time:5 mins- Cook time:40 mins
Servings:1
This hearty chilli is a warming dish sure to satisfy any hungry guests or family members. This Shredded Chicken Chilli recipe is both fasting-friendly and adaptable for any dinner guests.
Using skinless chicken thigh in this recipe makes it lower in saturated fats, lower in calories and richer in lean protein than using beef, which is traditionally used in chilli. Chicken thighs provide quality protein that is essential for muscle development and repair, as well as boosting energy, satiety and even weight loss. Using thigh meat instead of chicken breast also adds a real depth of flavour. Which leads us to our next point…
This dish is not short of flavour. An optional ingredient in this recipe is chipotle chillies in Abodo sauce, which is smoked, dried jalapenos in a spiced, tomato-based sauce. This can often be found in the Mexican aisle of the supermarket, but If you can’t find it, you can substitute with an alternative smoked chilli or ground smoked paprika (½ tsp per serving). The other spices in this dish provide plenty of health benefits, including cumin’s digestive aid, coriander’s blood-sugar-reducing abilities and cinnamon’s antioxidant properties. So don’t skrimp on the spices as they add much more than just flavour!
Join our email community
Learn more about The Fast 800 approach to healthy living by receiving our free content, health tips and recipes as well as exclusive offers, delivered straight to your inbox.
On fasting days, serve with a side of non-starchy vegetables, or for non-fasting guests, serve with brown rice. For more delicious recipes inspired by cuisines around the world, like this Mexican Shredded Chicken Chilli, head to The Fast 800 Programme.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 red peppers (capsicum), any colour or a mix, diced
- 4 garlic clove, crushed
- fresh coriander, leaves separated and stalks finely chopped
- 2 tsp ground coriander
- 4 tsp ground cumin
- pinch ground cinnamon
- 60g chipotle peppers in adobo sauce, chopped, optional
- 1 x 400g can chopped tomatoes
- 2 tbsp tomato paste
- 400ml chicken stock
- 480g skinless chicken thigh
- 1 x 400g can kidney beans, drained & rinsed
- 60g sour cream
Instructions
- Heat the oil in a pan over medium heat, and fry the onion and peppers for about 8-10 minutes until softened. Add the garlic, coriander stalks, spices, and chipotle peppers, and fry for another minute.
- Add the tomatoes, tomato paste, and stock, and nestle in the chicken. Reduce the heat to low and simmer, covered, for about 20 minutes until the chicken is tender, flipping the chicken halfway through. Remove the chicken from the pan and transfer to a chopping board, and shred with two forks.
- Return the shredded chicken to the mix and tip in the kidney beans, stirring well. Turn the heat up to medium and simmer, uncovered, for 5-10 minutes, until the mixture has thickened to your liking.
- Season to taste and garnish with the coriander leaves. Serve with sour cream and enjoy!
Join our email community
Learn more about The Fast 800 approach to healthy living by receiving our free content, health tips and recipes as well as exclusive offers, delivered straight to your inbox.
Notes
- Serve with a crunchy green salad or steamed low calorie non-starchy vegetables, such as cauliflower rice.
- Non-fasting day? Serve with steamed brown rice or some roasted root vegetables.
- Make it family friendly! Use spices and herbs that everyone likes. Serve with tortillas or corn chips and your cheese of choice.
- Chipotle chillies are smoked, dried jalapeños - they have a wonderful depth of flavour. Adobo sauce is a flavourful, spiced, tomato-based sauce. Chipotle chillies in adobo sauce can often be found in the Mexican aisle of the supermarket, or at an independent grocer. If you cannot find it, you can substitute with an alternative smoked chilli (i.e. poblano, or ancho chillies) or ground smoked paprika (½ tsp per serving). If following a gluten free diet, please check the label of the chillies to ensure there are no sources of gluten.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
- Batch cook and freeze in portions for up to 2 months. Defrost and reheat before serving.
- The drained weights and calories of tinned ingredients will vary (sometimes significantly) from brand to brand. The drained weight of tinned kidney beans in a single serve of this recipe equates to approx. 60g (2oz) and 63 calories.