This delicious chili con pollo with bell pepper, tomato and lots of spices is a slightly different variety from the classic chili con carne.
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Peel and finely chop the onion and garlic cloves. Remove the seeds from the bell peppers and chop them into small cubes. Divide the spring onions into thin rings and set aside.
Heat a dash of olive oil and sauté the onion and garlic a few minutes on medium-high heat. Add ground chicken and cook a few minutes more. Add cubes of bell peppers, tomato paste and all spices.
Cook a few minutes more and then add tomato chunks and chicken stock. Put a lid on and let it simmer on low heat for about 20 minutes. During the last 5 minutes, also add the canned kidney beans.
Season with pepper, salt and maybe some more spices and remove the bay leaf. Garnish with spring onion and serve with rice, enjoy!
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