Spicy Baked Chicken With Guacamole

• 4-5 tbsp olive oil
• 400 g chicken breast, cut into cubes
• 2 None onions, diced
• 3-4 None red chillies, deseeded and finely chopped
• 3 None garlic cloves, crushed
• 1/2 tsp ground cumin
• 3 tsp tomato puree
• 2 cans (400g each) chopped tomatoes
• 325 g can sweetcorn
• 425 g can kindey beans
• 2 None red peppers, diced
• 120 g butter, softened
• 6 tbsp strong white bread flour
• 6 tbsp Parmesan, grated
• 1 None ripe avocado, peeled, stoned and chopped

1. Heat 2 tbsp oil in a large frying pan, add the chicken and saute for 3-4 mins until cooked through. Season with salt then remove from the pan. Add 1 tbsp oil to the pan then add the onions and fry for 2 mins. Add the garlic, chili and cumin and continue to fry for a further 2-3 mins. Stir in the tomato puree, chopped tomatoes and sugar. Season and simmer for 10-15 mins.
2. Meanwhile, preheat the oven to 425u0b0F. Heat 1-2 tbsp oil in a separate frying pan and add the peppers. Saute for 4-5 mins then season and set aside.
3. Rub the butter, flour and Parmesan together to form a crumb texture. Add the chicken, sweet corn and kidney beans to the tomato sauce and bring to a boil, stirring. Transfer the tomato mixture to a baking dish, top with the peppers and butter mixture then bake for 10-15 mins until the topping is golden.
4. Mix the avocado, lime juice and cayenne pepper then season to make the guacamole. Remove the chili chicken from the oven and serve with the guacamole, sour cream and tortilla chips.

olive oil, chicken breast, onions, red chillies, garlic, ground cumin, tomato, tomatoes, sweetcorn, kindey beans, red peppers, butter, white bread, parmesan, avocado

Taken from recipes-plus.com/api/v2.0/recipes/19096 (may not work)