W
L
THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
MEXICAN STYLE CHILLI CHICKEN
This is a nice fresh and health recipe which is light and full of flavour
if you're feeling bloated after all the Christmas revelry.
INGREDIENTS METHOD
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• 1.
2 onions
4 cloves of garlic
A bunch of fresh coriander
2 chicken breasts
1 tablespoon olive oil
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon ground coriander
2- 4 fresh chillies
1 pinch of dried chilli flakes
2 x 400 g tins of chopped tomatoes
1 x 410 g tin of black beans
4-6 flour tortillas
2 gem lettuces
0% fat Greek–style yoghurt
1 lime
TOMATO SALSA
• 1 red pepper
• 1 red chilli
• 4 ripe tomatoes
• 3-4 spring onions
44 wirrallife.com
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Peel and slice the onions, peel and finely chop the garlic, and twist off the coriander
leaves and finely chop the stalks. Slice the chicken into strips.
Heat the oil in a pan over a medium heat and, when hot, sauté the onions, garlic,
coriander stalks, spices, and chilli and flaked chilli for 5 minutes, until the onion is
soft but not coloured.
Add the chicken strips and cook for a couple of minutes, then add the tinned
tomatoes. Bring to the boil, then reduce the heat and simmer, partly covered, for 25-
30 minutes. Add a splash of water if it looks too dry at any stage.
Next, make the salsa. Blister the pepper and chilli skins by placing them under a hot
grill or holding them with tongs over a gas flame. Once blackened all over, place in a
bowl, cover with clingfilm and set aside to cool.
Roughly chop the tomatoes, put them in a colander with a pinch of sea salt and
place it in the sink for 15 minutes to allow the salt to draw out some of the tomatoes’
water, then give the colander a good shake.
Peel the skins from the pepper and chilli and discard along with the seeds, then
place them on a board with the spring onions and chop.
Add the tomatoes and half of the coriander leaves and continue chopping until
you have a fine salsa. Transfer to a bowl, and season with black pepper and a good
squeeze of lime juice.
Drain and stir the black beans into the chilli. Continue cooking for a couple of
minutes until the beans are heated through, then remove from the heat and stir in
the remaining coriander leaves.
Chop the lettuce, then serve the chilli in the tortillas with the lettuce, a good
spoonful of salsa and a drizzle of yoghurt, with lime wedges on the side.