Hot Chicken Chilli: Julie Goodwin – Homemade Takeaway

Julie Goodwin's Homemade Takeaway

Homemade Takeaway by Julie Goodwin ($39.99), published by Hachette Australia.

Photography – Steve Brown

“HOT CHICKEN CHILLI

Also known as chilli con pollo, this dish has a good kick to it. For chilli con carne, substitute the chicken with beef mince.

 

SERVES 4

PREP TIME: 15 MINUTES

COOKING TIME: 30 MINUTES

 

500 g chicken thigh fillets

2 tablespoons olive oil

2 medium onions, diced

2 garlic cloves, chopped

3 long red chillies, seeded and diced

1 red capsicum, cut into strips

1 teaspoon dried chilli flakes

1½ teaspoons ground cumin seed

2 teaspoons smoked paprika

2 tablespoons tomato paste

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

800 g tin chopped tomatoes

1 cup chicken stock

Flour tortillas (see page 106) or rice, to serve

Sour cream, to serve

 

1 Place the chicken thigh fillet in a food processor and blitz briefly until it is a coarse mince. In a large non-stick chef pan, heat the olive oil over a medium-high heat and brown the chicken, breaking up any lumps with a wooden spoon. Add the onions, garlic, fresh chilli and capsicum and cook for 2–3 minutes until soft and fragrant. Add the chilli flakes, cumin and paprika and cook for another minute. Add the tomato paste and cook for a further minute.

 

2 Add the salt, pepper, tomatoes and chicken stock. Simmer, stirring occasionally, for 20–30 minutes

or until the sauce is rich and flavourful.

 

3 Serve with flour tortillas or rice, and sour cream.

Hot chicken chilli

Hot chicken chilli

 

 

FLOUR TORTILLAS

MAKES 12

PREP TIME: 20 MINUTES

COOKING TIME: 25 MINUTES

 

3 cups plain flour + extra, for rolling

2 teaspoons baking powder

1 teaspoon salt

¼ cup olive oil

 

1 Place the flour, baking powder, salt and oil into the bowl of an electric mixer fitted with a dough hook. Mix on low speed for 1 minute, then add 1 cup of warm water and mix until the dough forms a ball. If the dough seems too dry, it may need a few more drops of water. Continue mixing for 5 minutes or until the dough is smooth and all the flour has been incorporated.

 

2 Tip the dough onto a lightly floured work surface and divide it into 12 pieces. Roll each piece into a small ball; then cover them with a clean, damp tea towel and allow to rest for 5 minutes.

 

3 Take the first ball and, using your fingers, press it into a flat circular shape. Place the flattened disc on the floured work surface and roll it out with a rolling pin to 1–1.5 mm thick or around 25 cm in diameter. Place the tortilla on a large square of baking paper and cover it with a second sheet of baking paper. Repeat with each ball of dough until you have a stack of 12 thin, uncooked tortillas between layers of baking paper.

 

4 Heat a frypan over a high heat and cook the tortillas for 1 minute on each side or until they puff and blister. Remove and cover with a clean tea towel to keep warm and soft. Cooked tortillas will dry and harden if left uncovered.

 

NOTE: Uncooked tortillas can be rolled up, placed inside a snap-lock bag and stored in the refrigerator for 1–2 days.

 

 

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