Chili with chicken

 

                If you can, buy ground chicken for this dish. This recipe is also a good filling for tacos and enchiladas.

Serves 4 

• 2 cans (14 oz each) red kidney beans
• 30 ml olive oil
• 500 gr ground chicken
• 2 small onions, finely chopped
• 2 small red hot chilies, seeded and finely chopped
• 1 large tomato, peeld and chopped
• 2 garlic cloves, finely chopped
• 1 bay leaf
• Salt and pepper, to taste
• 30 ml chopped cilantro, for garnish
• 180 ml sour cream

1. Rinse the beans in cold water and drain.
2. Heat the oil in a large skillet over medium heat, add the chicken, onions and chilies, and cook until the chicken becomes opaque ; add the tomato, garlic, bay leaf and salt and pepper.
3. Simmer for an additional 8 to 10 minutes, or until the meat is cooked through ; add the beans,and stir over medium heat until warmed through.
4. Spoon onto serving plates, garnish with the chopped cilantro ; serve a bowl of sour cream separately.

BON APPÉTIT