Recipe: At Home My Chilli & Lime Chicken with Spinach and plenty flavouring. 💜

Recipe: At Home My Chilli & Lime Chicken with Spinach and plenty flavouring. 💜 Delicious, fresh and tasty.

My Chilli & Lime Chicken with Spinach and plenty flavouring. 💜. Hot Green Chili Powder (Hatch Chili's) as a substitute for Chili Powder. Additonal toss in options corn meal to thicken cocoa for flavor and richness black beans white beans chili beans in place of or in addition to red kidney beans adds more color and flavor. This bean-rich, ground beef chili will not only be delicious today, but it might even taste better tomorrow.

It is a dump and go kind of chili and uses only one pot to make.

It is so simple and has SO much flavor.

You can't go wrong with this chili recipe.

You can cook My Chilli & Lime Chicken with Spinach and plenty flavouring. 💜 using 16 ingredients and 7 steps. Here is how you achieve it.

Ingredients of My Chilli & Lime Chicken with Spinach and plenty flavouring. 💜

1. It’s of Chicken breast cut into strips.

2. You need of Spinach.

3. Prepare of Coating for chicken………

4. It’s of Cornstarch/flour.

5. Prepare of dried crumbled chilli.

6. It’s of black cracked peppercorn.

7. You need of Paste…………..

8. It’s of large white onion.

9. Prepare of Cumin.

10. Prepare of Shallots.

11. It’s of garlic.

12. It’s of dried chilli crumbled in 1 tsp olive oil or Chilli oil.

13. Prepare of Chilli salt mix.

14. Prepare of Honey.

15. It’s of Glazed Balsamic vinegar.

16. Prepare of nd tbls Lime juice from a fresh lime.

It is simple to make and only uses one pot.

Using some fresh and some canned ingredients, this chili is a snap to throw together and will keep you craving it for days.

Chunky zucchini, fresh green onion, sour cream, and - what the heck - shredded Cheddar cheese, are sure to make this your favorite chili recipe.

I usually have my chili with rice, but i fried some potatoes and it was very complementary to the chili.

My Chilli & Lime Chicken with Spinach and plenty flavouring. 💜 instructions

1. Slice the chicken breasts into lengths. Then add to a bowl with the mix of cornflour, chilli and pepper. Coat chicken strips.leave for 10 minutes..

2. Cut the onion into small pieces. Also the 3 shallots. Add all the paste ingredients in a blender and blend them all to a smooth pulp. Add to a bowl..

3. Paste all mixed. Set aside.

4. Add the oil to the pan heat up then add the chicken pieces, in batches. Fry until browned and crisp fry turning often for 4 minutes each batch. Set aside..

5. In the same pan if there is no oil add 1 tbls olive oil heat up then add the pulp let fry on high turning it all over often fry for 3 minutes..

6. Next add the spinach and 2 or 3 full small chilli peppers and fold the spinach in when it becomes soggy after a minute then add the chicken cook all together turning until heated through about 2 minutes..

7. Seere with some boiled Basmati rice with pepper and 1 tsp chilli oil mixed in tbe rice. Or mix 1 tsp garlic oil in the rice..

Made this recipe it has no flavor.

My dad and my father-in-law are the gurus in our chili-loving clan.

But after my honeymoon to New Mexico, inspired by the fresh and fragrant chile peppers at the Santa Fe farmers market, I felt it was time to introduce them to my spicy, meaty version with a touch of masa harina. —Sarah Farmer.

Join My Chili's Rewards and get FREE Chips & Salsa or a Non-Alcoholic Beverage on every visit at participating locations.

It's our way of making sure our Chili's Regulars keep getting the best deal every time they come in.