John Myers
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Chili Con Carne with Chicken Breast Fillet and Gourmet Potatoes
The perfect chili con carne with chicken breast fillet and gourmet potatoes recipe with a picture and simple step-by-step instructions.
Chili con carne chicken breast fillet:
- 200 g Chicken breast fillet
- 2 tbsp Sunflower oil
- 1 Onion approx. 100 g
- 2 Garlic cloves
- 1 piece Ginger the size of a walnut
- 1 Red chilli pepper
- 2 tbsp Tomato paste
- 1 Red bell pepper approx. 200 g
- 1 Can Kidney beans 400 g
- 1 tbsp Ras el-Hanout (fine mix of Moroccan spices)
- 400 ml Chicken broth (2 teaspoons instant broth)
- 1 Can Chunky tomatoes 400 g
- 1 tbsp Sugar
- 2 tbsp Sour cream
- 1 tsp Rubbed oregano
- 1 tsp Sambal oelek
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
Gourmet potatoes:
- 1 pack Gourmet potatoes truffle 330 g *)
- Precooked and refined with truffle marinade
Serve:
- 2 Stalk Parsley for garnish
- 2 tbsp Sour cream
Chili con carne with chicken breast fillet.
- Wash the chicken breast fillet, pat dry with kitchen paper and puree finely. Peel and dice the onion. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Clean, wash and dice the peppers. Put kidney beans in a kitchen sieve and drain well. Heat sunflower oil (2 tbsp) in a large, high pan, add the pureed chicken breast fillet and fry until crumbly. Diced onion, diced garlic cloves. Add the ginger cubes and chili peppers and fry with them. Add tomato paste (2 tbsp) and stir-fry / stir-fry. Add the kidney beans and diced paprika, sprinkle with the Ras el Hanout spice (1 tbsp) and stir-fry everything briefly. Deglaze / pour in the chicken broth (400 ml) and the chunky tomatoes (400 g) and add sugar (1 tbsp), sour cream (2 tbsp), sambal oelek (1 tsp), coarse sea salt from the mill (3 big pinches) and Season the colorful pepper from the mill (3 big pinches). Let everything simmer / boil for about 10 minutes, stirring every now and then. The liquid should almost boil off.
Gourmet potatoes:
- Bake the gourmet potatoes in the preheated oven at 180 ° C for approx. 20 minutes in the aluminum tray according to the instructions on the package.
Serve:
- Serve the chili con carne with gourmet potatoes and a dollop of sour cream, garnished with parsley.
Tip:
- Alternatively, serve with farmhouse bread, flatbread, baguette, wholemeal bread, etc.
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