Chilli con Pollo (Chilli with Chicken)

A spicy chicken dish.


  • 2 cans red kidney beans (400g each)
  • 2 tblsp olive oil
  • 450 g finely chopped or minced raw chicken
  • 2 small onions (finely chopped)
  • 2-3 small hot red chillies (seeded and finely shredded)
  • 1 large tomato (peeled and chopped)
  • 2 cloves garlic (finely chopped)
  • 1 bay leaf (torn into pieces)
  • salt and freshly ground black pepper, to taste
  • 2 tblsp chopped coriander for garnish
  • 175 g sour cream


  1. Rinse the kidney beans in cold water and drain.
  2. Heat the oil in a large, heavy-bottomed frying pan over moderate heat, add the chicken, onions and chillies, and cook only until the chicken meat becomes opaque.
  3. Add the tomato, garlic, bay leaf, salt and pepper.
  4. Simmer for an additional 8-10 minutes, or until the meat is cooked through.
  5. Add the beans, and stir over moderate heat until warmed through.
  6. Garnish with chopped coriander and, if you want to do as the Mexicans, serve with a separate bowl of sour cream!


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