Rhonda Bracey: At Random

(with apologies to any Mexicans who no doubt do chicken quite differently!)

This is a quick and easy weekend recipe using a lot of ingredients in your pantry. Use as little or as much chilli as you want. Feeds 4 to 6.
Ingredients

• 2x chicken breast fillets, diced into pieces about 1-3cm (1/2 to 1 inch)
• 1x 400g can diced tomatoes (just under a pound)
• 1x 420g can red kidney beans (just under a pound), rinsed thoroughly
• 1x 35g pack of Old El Paso Chilli Seasoning mix
• McCormicks BBQ Seasoning mix
• Cajun spice mix
• fresh chilli (optional)
• 1-2 brown onions, sliced and diced

Garnish/accompaniments

• Red capsicum (red pepper) slices
• Iceberg lettuce, sliced
• Sour cream or Greek-style natural yoghurt
• Pickled Jalapeno peppers (optional)
• Sharp cheese, thinly shaved
• Cooked rice (boiled or steamed)
• Nacho chips

Method

1. In a hot non-stick pan, brown the chicken, onion, and chilli in a touch of oil.
2. Coat lightly with a good shake of the BBQ seasoning and Cajun spice.
3. When the chicken is browned, stir in the red kidney beans and diced tomatoes.
4. Add the whole pack of Old El Paso Chilli Seasoning and stir in well. Add a touch of water if the mixture is too dry.
5. Turn down the heat and cover the pan.
6. Cook for about 10-15 mins, stirring occasionally to make sure the mixture doesn’t stick. Add a little more water, if required. The end result should be a little bit sloppy but not watery – think ‘stew’ not ‘soup’.
7. Spoon rice into large bowls, add chicken mixture. Garnish with any or all of lettuce, red capsicum, shaved cheese, sour cream, jalapeno peppers, and some cracked black pepper. Add a side of nacho chips, if required.
8. Enjoy!