Chicken and Bacon Chilli

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This delicious recipe was one that I rustled up after a long day at work one night. It had been a dark, cold Autumn night and I wanted a relatively quick recipe, somewhere between a chilli and stew that would warm me up whilst snuggling up under a blanket.

Yet again I raided my fridge to find a few leftover rashers of bacon and a chicken fillet. Thankfully the other ingredients are staple cupboard items that I knew would partner really well together so I threw them in.

All in all, once I’d fried the ingredients up and left them in the saucepan to simmer, I was sat down to eat within 25 minutes of starting. The addition of rice really filled me up and possibly in the future I would consider using brown rice, as I often think it can add texture to a tomato based recipe.

However, the true beauty of this dish is that you can use up whatever is in your fridge and really enjoy it. I managed to get two very large meals out of this – perfect for freezing and eating on a night when you are in a rush or can’t be bothered to cook.

Ingredients

  • 1 onion
  • Dairy free butter
  • 1 garlic clove
  • 3 rashers bacon
  • Tin kidney beans
  • 400g plum tomatoes
  • Chicken fillets
  • ½ teaspoon Cadbury cocoa powder
  • Drizzle Worcester sauce
  • Splash BBQ sauce
  • 100ml chicken stock
  • Yellow pepper
  • Half mug of Basmati rice
  • Salt
  • Pepper
  • Coriander
  • Teaspoon mild chilli powder

 

– Heat a chunk of butter and leave to melt. Next fry the bacon until brown

-Add the chicken and cook until golden

– Cook the onion and peppers and stir until soft. Next add the garlic

-Stir in the cocoa powder, chilli powder, kidney beans and tomatoes

– Add the rice and then the stock and mix well

– Stir in the BBQ sauce and Worcester sauce and mix well

– Season well with salt and pepper

– Bring to the boil and then leave to cook on a low heat for 20 minutes

– Serve with coriander

Chicken and bacon pasta in a creamy chilli sauce

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This is one of the quickest, easiest and most delicious dishes I have ever made. I have to admit it was actually my Mom who first whacked these ingredients together after searching through the fridge for some inspiration on what to cook that night for tea, and boy am I glad she told me about it.

This really is one of those dishes where you can pull out whatever is left over in the fridge, throw it into a frying pan and have a tasty dinner just 15 minutes later. It’s a great weeknight meal due to the fact it takes virtually no preparation and it can be adjusted to accommodate individual taste buds or dietary requirements. It’s even been served in my household when we’ve had guests come round unexpectedly with hungry tummies and they’ve all really loved it.

Mushrooms could be incorporated into the dish and if not making a dairy free version, then a sprinkling of parmesan wouldn’t go amiss. Serve alongside a crust of homemade garlic bread if you’re really hungry and you’ve got a delicious din dins for a busy school night.

Serves 2

Ingredients

  • 2 pieces of chicken breasts/thighs
  • Half fresh red chilli/ chilli powder to taste
  • 2 red, yellow or orange peppers
  • 2 rashers of bacon
  • Half tub of single soya cream (or normal if not dairy free)
  • Red onion chopped into small pieces
  • Basil
  • Gluten free pasta shells or macaroni
  • Salt and pepper
  1. Heat some olive oil in a frying pan, add the bacon and cook until starting to go crispy
  2. Add the chopped onion and allow to fry for 5 minutes until softened
  3. Add the chicken and cook until golden
  4. Meanwhile cook the pasta according to pack instructions
  5. Add the chilli and pepper
  6. Add the soya cream and stir into the meat mixture
  7. Season with salt and pepper
  8. Drain the pasta and blend in with the sauce alongside a scattering of fresh or dried basil