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Chilli Chicken Cauldrons (Halloween)

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“These delicious mini chicken casseroles are perfect party warmers - just serve in mugs or bowls.”
READY IN:
1hr 45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon sunflower oil
  • 1 large onion, cut into chunks
  • 6 large chicken fillets, cut into pieces
  • 1 12 lbs arrabiata pasta sauce
  • 15 ounces kidney beans in chili sauce
  • 3 large bell peppers (mixed colours)
  • warm crusty bread, to serve

Directions

  1. Heat the oil in a large, deep heatproof casserole dish and fry the onion for 5 minutes Add the chicken pieces and cook over a medium heat, stirring all the time until lightly browned.
  2. Stir in the pasta sauce and 1 cup water. Season well, then partially cover and simmer for 40 mins, stirring occasionally.
  3. Add the kidney beans and diced peppers and cook, uncovered, for a further 20-25 mins until the peppers are tender.
  4. Serve in mugs or bowls with warm crusty bread.

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