If you're a fan of chilli con carne, you'll love this dark, sweet and spicy South American stew.
1 tsp oil
½ small onion, diced
100g brown basmati rice
100g chicken breast, diced
Chipotle chilli paste (as desired)
Pinch of cumin
Pinch of cinnamon
100g tinned tomatoes
200g kidney beans
2 squares dark chocolate
Cook rice according to packet instructions.
Heat oil and fry the onion for a few minutes. Add chicken breast and cook for 5 minutes or until browned.
Add chipotle chilli paste (to taste), pinch of cumin and cinnamon and cook for 1 minute. Add tinned tomatoes, and kidney beans (drained) and bring to boil, turn down heat and simmer for a couple of minutes. Stir in chocolate and serve with the rice.
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