Wednesday, September 28, 2011

Chilli con pollo

Last night we made this recipe from a low-fat cookbook we own.  I altered it slightly, and it was almost perfect.  The only other change I would make is to add about a teaspoon of salt next time.

Chilli con pollo
Serves 4

Chilli con pollo
  • 1 tbsp olive oil
  • about 1/4 of a red onion
  • 500 grams minced chicken
  • spices to taste (I used chilli powder, chipotle pepper, cumin and garlic powder)
  • 2 cups chopped tomato (tin or other preserves)
  • 2 tbsp tomato paste
  • 1/4 cup water
  • 1 tsp soft brown sugar
  • 1 tin kidney beans
  • 1/2 chopped red peppers
Serve with:
  • light sour cream
  • light marble cheese
  • garlic bread or tortilla chips
Chilli con pollo1. Heat the oil in a large sauce pan.  Add the onion and sauté for about 3 minutes or until soft.  Increase heat & add chicken.  Cook for about 6-8 minutes or until the chicken is browned - break up any lumps with a wooden spoon.

2. Add the spices and cook for 1 minute.   Add the tomato, tomato paste and water, and stir well.

3. Bring to a boil, then reduce heat and simmer for 20 minutes.  Add the brown sugar, kidney beans & red peppers and cook for another 10 minutes, stirring occasionally.
Spoon into bowls & top with cheese and sour cream.  Serve with garlic bread or tortilla chips.

Bon apetit! 

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