Mackenzie's Mexican Chilli con Chicken
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Mackenzie's Mexican Chilli con Chicken

Mackenzie's Mexican Chilli con Chicken

with Homemade Tortilla Chips

Our recipe developers say the best part of their job is knowing that people really do cook and enjoy their recipes. It makes all the hard work worthwhile! And so, in honour of one of our youngest fans, please enjoy Mackenzie’s favourite Mexican chilli con chicken!

Allergens:
Gluten
Soy
Wheat
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking Time
DifficultyEasy

Ingredients

/ Serving 4 people

1 packet

chicken thigh

1 unit

green capsicum

2 unit

carrot

1 tin

sweetcorn

2 clove

garlic

1 tin

red kidney beans

2 sachet

Tex-Mex spice blend

1 box

passata

12 unit

mini flour tortillas

(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )

1 packet

Greek-style yoghurt

(Contains Milk;)

1 cube

chicken stock

Not included in your delivery

olive oil

½ tsp

brown sugar

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3160 kcal
Fat27.9 g
of which saturates6.9 g
Carbohydrate66.6 g
of which sugars15.5 g
Dietary Fibre0 g
Protein49.9 g
Cholesterol0 mg
Sodium1370 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Non-Stick Pan

Instructions

Get prepped
1

Preheat the oven to 200°C/180°C fan-forced. Finely chop the green capsicum. Finely chop the carrot (unpeeled). Finely chop the garlic (or use a garlic press). Cut the chicken thigh into 1cm pieces. Drain the sweetcorn. Drain and rinse the red kidney beans.

Cook the chicken
2

Heat a drizzle of olive oil in a large frying pan over a high heat. Add the chicken and cook, stirring, until browned, 4-5 minutes. Transfer to a plate and set aside (the chicken will finish cooking in step 5).

Cook the veggies
3

SPICY! This is a mild spice blend, but if you or the kids are very sensitive to spice, you may want to add less. Return the pan to a medium-high heat with a drizzle of olive oil. Add the capsicum, carrot and sweetcorn and cook, stirring, until softened, 5 minutes. Add the garlic and Tex-Mex spice blend and cook until fragrant, 1-2 minutes. Add the passata and brown sugar and crumble in 1 chicken stock cube. Simmer until slightly thickened, 4-5 minutes.

Bake the tortilla chips
4

While the veggies are simmering, cut the mini flour tortillas into quarters. Divide the tortillas between the two oven trays lined with baking paper, arranging them in a single layer. Brush (or spray) with olive oil and season with a pinch of salt and pepper. Bake until lightly golden and crisp, 5-7 minutes. TIP: Arranging the tortillas in a single layer ensures they get evenly crisp.

Add the chicken
5

While the tortilla chips are baking, add the red kidney beans and chicken to the frying pan with the veggies and stir to combine. Simmer until the tortilla chips are ready and the chicken is cooked through.

Serve up
6

Divide Mackenzie's Mexican chilli con chicken between bowls. Top with a dollop of Greek yoghurt. Serve the homemade tortilla chips on the side for scooping.