Chilli con Pollo

This is chilli con Pollo with a twist, using La Ionica chicken. Try this flavoursome recipe for your family.

Serves: 4 – 6 Prep: Cook:
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Chilli con Pollo


  • 4 chicken thighs, skin remove bone left in
  • Salt and pepper
  • 2 tbs. olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • ¼ of a bunch of coriander roots and stalks washed and finely chopped, leaves reserved to serve
  • 2 red capsicums, finely sliced
  • 100 g Puy lentils
  • 2 tsp. smoked paprika
  • 1 tsp. ground cumin
  • ½ tsp. cayenne pepper
  • 1 x 410 g can chopped tomatoes
  • 1 x 400 g can kidney beans, drained and rinsed
  • 500 ml chicken stock
  • To serve, cooked quinoa, avocado, cherry tomatoes, yoghurt and fresh lime

Cooking Method:

Season the chicken with salt and pepper. Heat 1 tablespoon of oil in a large casserole over medium–high heat and seal the meat for 2–3 minutes on each side until brown then set aside.

Heat the remaining oil in the pan over medium heat, add the onion, garlic, coriander roots and stalks, capsicum and a pinch of salt and cook for 10 minutes until softened. Add spices, followed by the lentils and cook for a further 2 minutes. Return the chicken, add the tomatoes, kidney beans and stock and bring to the boil. Place the lid on top and turn to a very low heat. Cook for 40 – 50 minutes, or until the meat falls apart easily.

Remove the chicken from the sauce and shred with two forks, discarding the bones. Return the meat to the sauce and scatter on the coriander leaves and serve with classic condiments.

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