Chicken Chili Con Carne

• olive oil↗2 tbsp tbsp
• onion↗1

  chopped

• pepper↗2 mixed

  chopped (use red, yellow or orange pepper)

• garlic cloves↗2 large

  minced

• cilantro↗1 small bunch of

  stems finely chopped, leaves coarsely chopped

• ground coriander↗½ tbsp tbsp
• ground cumin↗1 tbsp tbsp
• chipotle paste↗1-2 tsp tsp
• tomatoes (chopped)↗400g can g
• tomato purée↗1 tbsp tbsp
• chicken stock↗300ml ml
• cinnamon stick↗1 small
• skinless chicken thighs↗4

  bone-in

• black beans↗400g can g
• red beans400g can g

  drained

• оцет з червоного вина↗1 tbsp
• темний шоколад↗20g

  (мінімум 70% какао)

• тортилья чіпсиcooked rice or
• гуакамоле

  і сметана (за бажанням)

Step-by-step instructions

1. 1

   Heat the oil in a pot over medium heat and sauté the onion and pepper for 10‑12 minutes, or until they become soft. Add the garlic, cilantro stems, ground coriander, cumin and chipotle paste and sauté for another 2 minutes. Add the tomatoes, tomato purée and stock, then add the cinnamon stick. Place the chicken thighs into the mixture, reduce heat to low and simmer covered for 45 minutes or until the meat is tender. Remove the chicken from the pot, transfer to a board and shred the meat off the bone with two forks.

2. 2

   Return the shredded chicken meat to the pot, add the black beans together with the liquid from the can, the drained red beans, vinegar and chocolate. Mix well so that all ingredients combine and the chocolate melts, then increase the heat to medium and simmer uncovered for 10‑15 minutes, or until the mixture thickens slightly.

3. 3

   Remove the cinnamon stick, season to taste and stir in most or all of the cilantro leaves (you can keep a few leaves for garnish at the end, if you wish). Serve the chili with rice or tortilla chips, topped with guacamole and sour cream (optional), and sprinkle with the remaining cilantro.