Summary

Ingredients

• 1.2 kg chicken breast fillet (s)
• 1 bunch spring onion (s)
• 2 cans kidney beans (45 ml)
• 1 can corn (425 ml)
• 2 red pepper (s)
• 375 ml cream
• 375 ml water
• 50 g tortilla (s) (chips, nachos) as desired
• 100 g cheese, rated
• Spice mix for chili con carne

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Instructions

1. Preheat the oven to 200°C (392°F).
2. Wash the chicken breast fillets, cut into bite-sized pieces, and place in a baking dish.
3. Clean the spring onions and cut into rings.
4. Drain the kidney beans and corn from their cans.
5. Wash the red peppers, remove the seeds and white inner skins, and cut into cubes.
6. Add the spring onions, kidney beans, corn, and peppers to the chicken in the baking dish.
7. In a bowl, mix the spice mixture for chili con carne with the cream and water.
8. Pour the cream mixture over the chicken and vegetables, and stir to combine.
9. Place the baking dish in the oven and bake for 20 minutes until the chicken is cooked through (internal temperature 74°C/165°F).
10. Spread the tortilla chips over the top and sprinkle with grated cheese.
11. Bake for a further 10 minutes until the cheese is melted.
12. Serve with baguette on the side.