It can be eaten on its own, with bread or rice.
When the original recipe was passed to me it was served with an avocado and red onion salsa - but I didn't think much of it!
A great midweek dish - and once you have the spices you can make again and again. The pickled jalapenos add a really nice heat - and you can adjust these to your taste - and serve some on the side for those who want extra heat.
Serves 61 large onion - chopped
2 tbsp vegetable oil
6 cloves garlic - crushed
1/2 cup sliced pickled jalapenos (these come in jars) - add more if you like it spicy - or serve additional alongside
6 skinless chicken thigh fillets - cut into bite size pieces
1/2 tsp smoked paprika
1 tsp paprika
1 tsp peri peri powder
1 1/2 tsp coriander powder
1 tsp cumin powder
1 1/2 tbsp dried oregano
1 can chopped tomatoes
1 can black beans / black eyed (drained)
1 can kidney beans (drained)
1 can sweetcorn kernels (drained)
250 ml chicken stock
1 small bunch of fresh coriander - chopped
1 Heat a large pot and add some vegetable oil
2 Add the onion and jalapenos, and cook until the onion is going translucent
3 Add the garlic and cook for a couple of minutes, making sure the garlic does not burn
4 Add the chicken, spread out across the bottom of the pan and cook until all of the chicken has taken on some colour
5 While this is happening I put all the dry spices together in a ramekin. Onceth chicken reaches the required point add all of the dry spices to the pot.
6 Stir the ingredients to make sue everything is thoroughly mixed. Scrape the bottom of the pan to avoid sticking.
7 Once everything is coated add the tomatoes, beans, sweetcorn and stock.
8 Bring to the boil, then turn down and simmer for at least 20 mins.
9 Add the chopped coriander, stir and cook fo a further minute - then serve
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