John Myers
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Chicken Chilli, Ayleen’s Style
The perfect chicken chilli, ayleen’s style recipe with a picture and simple step-by-step instructions.
for their marinade
- 2 Garlic cloves
- 1 Chili peppers fresh without seeds
- 1 small Onion
- 4 el Teriyaki sauce
- 4 el Olive oil
- 1 el Cumin powder Cumin
- 1 tl Sweet paprika powder
- 4 el Water
- 1 el Sugar
- 1 tl Salt
for the chilli as well
- 2 cans Red kidney beans, whole without liquid 600 gr beans
- 1 can Broad white beans, a total of about 250 grams of beans without liquid.
- 1 Glass Pearl onions, without liquid, about 250 grams of Pearl onions
- 1 can Tomato-Pizza tomatoes for example
- 250 gr Pecorino grated from the piece
- 2 Red pointed peppers fresh
- Salt to taste after gusto
- Hello, dear cooks .. first of all I would like to say thank you to the editorial team for the top chef of the week .. and I would like to thank you for the congratulations … I did not expect that and —– I would never have been chosen for this .. because i go here quite ignorantly, casually and without very much ambition to the thing .. i like to cook but without much effort .. where i come from, there used to be the “head of the week” in some establishments. then your picture was put up publicly … I never got the “head of the week” myself …. laugh ………………… but I did I have now made it to the top chef of the week … if my mom could experience that …… laughing .. I’m happy about it and wish you all the best .. the rest of my quantities always refer to 4 people, because i like to freeze leftovers or eat twice or it just tastes better when more is cooked .. i don’t cook for a family .. so you can just cut everything in half if you cook less like..
- about the chilli :: first i cut the fresh chicken fillet into very small cubes or pieces. Onion, garlic and chilli pepper (s) were cleaned and chopped very finely. (I take the chilli out, otherwise it gets too hot for me) let it run for minutes ..
- During this time I soaked my little Roman pot with cold water and left it to stand … the chilli can of course also be made in a different baking pan.
- So now it was time to separate the kidney beans, the broad white beans and the pearl onions from the liquid and rinse them with cold water. everything came in a bowl and i mixed it well with the tomato paste and canned tomatoes. I tasted gusto with the salt. I cleaned the pointed peppers and cut them into small pieces.
- The water was removed from the Roman pot and I first put the marinated chicken pieces in it …. with the marinade, of course …. then came the pepper pieces, then the onion and bean mixture … now put the lid on and put it in the cold oven for 40 minutes on top-bottom heat.
- After the cooking time, very carefully lift the lid and cover with the full amount of grated pecorino .. now the lid remained off and the chili was baked again for 15 minutes in the oven.
- Light bread and red wine and fresh salad go very well with it ..
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