Chicken Chili con Carne

Ingredients

• 1200 g cooked chicken (1 whole chicken)
• 2 onions
• 4 cloves garlic
• 3 bell peppers
• 480 g canned kidney beans (drained weight)
• 3 tbsp Rapeseed oil
• 3 tbsp tomato paste
• 2 tsp sweet paprika powder
• 1 tsp cumin powder
• 2 pinch cayenne pepper
• 300 ml chicken broth
• Salt
• Pepper
• 2 mild red chilies
• 0.5 bunch cilantro
• 1 ripe Avocado
• 2 tbsp Lime juice
• Sea salt
• 4 tbsp Sour cream

Instructions

1. 1.

   Remove the skin from the chicken and pull the meat off the bones. Cut larger pieces, such as the breast, into fine shreds. Peel and thinly slice the onions; peel and mince the garlic. Wash the bell peppers, halve them, remove seeds, and dice finely. Rinse the kidney beans in a sieve.

2. 2.

   Heat rapeseed oil in a pot, sauté the pepper cubes, onions, and garlic until the onions become translucent. Add the chicken meat, stir in tomato paste, and season with paprika, cumin, and cayenne. Deglaze with broth and add the beans. Cook over medium heat, stirring occasionally, for about 15 minutes. Season with salt and pepper.

3. 3.

   Wash the chilies for the salad. Rinse cilantro and shake dry; set aside two stems for garnish. Halve the avocados, remove pits, loosen flesh from skin, and quarter it. Drizzle immediately with lime juice. Arrange avocado, cilantro, and chilies on plates and sprinkle with sea salt.

4. 4.

   Serve the chicken chili con carne in a bowl, drizzle sour cream over it, garnish with fresh cilantro leaves, and accompany with the avocado salad.