Chicken and Lentil Chilli

Perusing the aisles in the supermarket, I was hoping for some inspiration – and thankfully it struck. We’ve been eating out a lot recently, so I was looking for something a little different we could portion and freeze down. Tomorrow it’ll be a sausage and bean casserole, but for tonight it’s a chicken and lentil chilli. It’s full of flavour, serves six and only costs around £5.

You’ll Need:

  • 6 Chicken Thighs
  • 2 Large Carrots, Diced
  • 2 Cloves Garlic, Chopped finely
  • 5 Chopped Birds Eye Chillies, Diced (Seeds in or out)
  • 2 Red Onions, Diced
  • 2 Dried Chipotle Chillies or Spoonful of Chipotle Paste
  • 1 Tin of Mixed Beans, Drained
  • 1 Tin Green Lentils, Drained
  • 2 Tins Chopped Tomatoes
  • Dried Chilli Flakes

To Make:

  • Preheat the oven to 150c Fan or 170c Non-Fan
  • In a hob safe casserole pot or large saucepan, gently cook the onions for 5 minutes. Then add the garlic and chillies
  • Remove the onions, garlic and chillies from the pan and brown the chicken – in batches if needed – remove and leave to one side
  • Drain the fat out of the pot, return to the hob and add the carrots with a splash of water – stirring for about 5 minutes
  • Add the onions, garlic and chillies – stir – and then add the beans, lentils and chipotle
  • Add the tomatoes and stir. If using a saucepan, transfer the contents to an large oven safe dish with a lid
  • Place the chicken on top of the contents and season with salt, pepper and a sprinkling of dried chilli flakes. Cover and place in the oven for an hour
  • Remove from the oven and stir between the chicken thighs – if it’s looking a bit dry, add a splash of water and stir before returning to the oven for a further hour.
  • 15 minutes before the end of cooking, remove the casserole lid and allow the chicken to brown off on top
  • Serve with rice and a spoon of sour cream or crème fraiche

Chicken Lentil Chilli

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