Chicken Chili (with Cornbread) |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I made the Marie Callendar's cornbread from the packet (we live in Scotland and they don't have cornmeal here for me to make my own from scratch!) and I was trying to toss all of our leftover food to make dinner; this was the very yummy result. Ingredients:
3 chicken breasts |
1 tablespoon olive oil |
1/2 small white onion |
1/2 green bell pepper |
1 garlic clove, minced |
1 (8 ounce) can chopped italian tomatoes |
1 (8 ounce) can lentils |
1 dash worcestershire sauce |
1/2 teaspoon paprika |
2 tablespoons chili powder |
salt and pepper |
Directions:
1. Saute onion and garlic in olive oil until soft.
2. Add chicken breasts (cut into pieces) with 1/2 tablespoon of the chili powder and stirfry until cooked through.
3. Add bell pepper and cook until soft.
4. Meanwhile, in another skillet add tomatoes and lentils with the 1 1/2 remaining tablespoons of the chili powder, 1/2 teaspoon paprika, dash of Worchestershire sauce, and salt and pepper to taste, over low heat.
5. Once chicken is cooked add it to the bean/tomato mixture and cook for a further 5 minutes.
6. Add more salt and pepper or spices according to preference.
7. Serve over 1 piece of cornbread split into two.
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