Well it’s taken me a while to get back into blogging again and I have done so on one condition – I had to join Slimming World.
You see, for every recipe on this blog, I make and test it three times. Now my hubby doesn’t eat desserts or cakes and I don’t want to be giving them to my kids every other day so ….. Well you guessed it. I was eating my fair share and giving the rest away to my hubby’s co-workers. Not the ideal way to live a healthy lifestyle.
So Slimming World it is for the foreseeable future and hopefully more healthy meals on the blog with the occasional treat (or two).
This recipe for a one pot chicken chilli is a delicious family dinner and so tasty. It is one of those meals that gets the juices flowing as it simmers away on the stove top. It is hard to resist and that comes from someone who had to resist while taking these photos.
I love using spices when I am watching the calories and one of my most pinned recipes is my chickpea and spinach curry so I thought this chicken chilli would be a good one to share with you.
I have stated that each portion is equivalent to 2 Syns and that is because I choose to use olive oil to fry the onions and peppers. I just find it easier than trying to use the low calorie spray. I do use it for browning the chicken though.
If you have more success with the Fry Light oil then you could leave out the olive oil and use the low cal spray and the chicken chilli would be completely Syn free.
- Fry Light Cooking Spray
- 1kg skinless and boneless chicken thighs
- 2 tblsp olive oil
- 1 onion, thinly sliced
- 2 red peppers, sliced
- 2 garlic cloves, finely chopped
- 1 tblsp tomato puree
- 400g can chickpeas, drained
- 400g can chopped tomatoes
- 300ml chicken stock
- 3 red chillies, deseeded and finely chopped
- 1 tsp Tabasco sauce
- 100g baby spinach
- Cut the chicken thighs into smaller pieces about 3cm each.
- Spray a frying pan with the Fry Light and fry the chicken pieces in batches, until golden all over.
- Remove from the pan and set to one side.
- Add the 2 tblsp olive oil to the frying pan and fry the onion and red pepper over a gentle heat. The residue from the chicken should loosen up from the bottom of the pan.
- Once the onion is soft, add the garlic and fry for another couple of minutes.
- Add the tomato puree, the chickpeas, chopped tomatoes, chicken stock, chopped chillies and the Tabasco sauce and stir to combine.
- Add the chicken back to the pan, cover and simmer over a low heat for 30 minutes or until the chicken is cooked through.
- Add the spinach to the pan about 3 minutes before the time is up and stir through to wilt.
- Serve with rice.
TIPS FOR SUCCESS
1. The reason the preparation time is so long on this recipe is because I use chicken thighs which tend to have quite a bit of fat on them. I take the time to trim this all off but if you wanted to save some time you could use chicken breasts which are much leaner. You would however compromise on the taste and tenderness of the meat.
2. I would try and get as much colour on the chicken in the browning process because chicken thighs can look a bit dull and grey if you leave this process out.
3. I have stated 300ml of chicken stock (I use 1 stock cube) but this will depend on the pan you use, if you use gas or electricity and how fast your simmer rate is. If the sauce looks too dry towards the end of cooking time – add more water. If there is too much liquid – take the lid off and simmer for a couple more minutes until you get the correct consistency.
4. How spicy do you like it? This is a difficult one to put down in a recipe because there are so many different varieties of chillies out there. I use a medium strength chilli but if you’re not sure then try with one less and add more the next time you make it.