Name: Slow-cooker chilli chicken stew
Cook time: 540 min
Total time: 540 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 medium brown onion (150g), chopped finely; 1 stalk celery (150g), trimmed, chopped finely; 1 large red capsicum (350g), chopped finely; 2 teaspoons Mexican chilli powder; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 fresh long green chilli, chopped finely; 400 gram can black beans, drained, rinsed; 1.2 kg whole chicken; 1½ tablespoons lime juice; 1/3 cup coarselychopped fresh coriander; 1/3 cup loosely packed fresh coriander sprigs

Whether you choose to call this a chilli or a hearty chicken and bean stew, it’s definitely a winner. Pair this healthy Mexican-inspired dish with rice or tortillas (or both) and fresh lime and coriander for a hearty weeknight meal. Why not add some guacamole on the side?

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Ingredients

1 tablespoon olive oil

1 medium brown onion (150g), chopped finely

1 stalk celery (150g), trimmed, chopped finely

1 large red capsicum (350g), chopped finely

2 teaspoons Mexican chilli powder

1 teaspoon ground coriander

1 teaspoon ground cumin

1 fresh long green chilli, chopped finely

400 gram can black beans, drained, rinsed

1.2 kg whole chicken

1½ tablespoons lime juice

1/3 cup coarselychopped fresh coriander

1/3 cup loosely packed fresh coriander sprigs

Method

Heat oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting; cook onion, celery and capsicum, stirring, for 3 minutes or until vegetables soften. Add chilli powder, coriander, cumin and fresh chilli; cook, stirring, for 1 minute or until fragrant. Add black beans, chicken and 2 cups (500ml) water. Cook, covered, on low for 8 hours.

Carefully remove chicken from cooker; shred meat coarsely using two forks. Discard skin and bones.

Return chicken to cooker with juice; stir to combine. Cook, covered, on high, for 15 minutes or until heated through. Stir in chopped coriander; season to taste.

Serve chilli chicken topped with coriander sprigs.

Serve with steamed white rice, grilled tortillas and lime wedges.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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