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Ingredients

2 salt-reduced chicken stock cubes, crumbled
1 red onion, cut into thick wedges
4 garlic cloves, chopped
35g sachet smokey chipotle seasoning
400g can crushed tomatoes
1 red capsicum, chopped
1 tablespoon extra virgin olive oil
700g skinless chicken thigh cutlets
400g can black beans, drained, rinsed
1/2 x 200g packet corn chips
Lime wedges, to serve

Radish salsa

1 avocado, diced
1/3 cup fresh coriander sprigs
3 small radishes, trimmed, thinly sliced

Method

Step 1 Preheat oven to 200C/180C fan-forced.
Step 2 Combine stock cube and 1 1/2 cups hot water in a jug. Place onion, garlic, seasoning, tomatoes, capsicum, stock mixture and oil in a baking dish. Stir to combine. Add chicken. Turn to coat. Bake for 1 hour or until sauce thickens and chicken is cooked through and tender.
Step 3 Transfer chicken to a board. Using two forks, coarsely shred meat, discarding bones. Return chicken to baking dish with beans. Bake for a further 5 minutes or until beans are heated through.
Step 4 Meanwhile, make Radish Salsa: Combine avocado, coriander and radish in a bowl. Sprinkle salsa over chilli. Serve with corn chips and lime halves.

One pan chilli con chooky

How to make One pan chilli con chooky

Ingredients

Radish salsa

Method