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!
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.
Ingredients
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
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
Nutritional Values
Utensils
Instructions
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.
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).
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.
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.
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.
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.