chili con pollo

Name: chili con pollo
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 750 g fresh chicken filet; 2 Onions; 2 Garlic cloves; 2 TABLESPOONS Oil; 2 packages (500 g each) chunky tomatoes; 7-10 Tbsp salt and pepper; 1 can(s) (425 ml) Kidney beans; 8 discs Bacon; 4 Eggs; 7-10 Tbsp a few squirts of Tabasco

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

750 g fresh chicken filet
2 Onions
2 Garlic cloves
2 TABLESPOONS Oil
2 packages (500 g each) chunky tomatoes
7-10 Tbsp salt and pepper
1 can(s) (425 ml) Kidney beans
8 discs Bacon
4 Eggs
7-10 Tbsp a few squirts of Tabasco

Directions

1
Dice meat. Peel onions and garlic and dice finely. Heat the oil in a casserole. Dice chicken fillet. Fry meat, onions and garlic for 6-7 minutes. Deglaze with tomatoes. Season with salt and pepper, bring to the boil and simmer covered for about 5 minutes.
2
Rinse the beans in a sieve and let them drain. Add to the meat and simmer for about 5 minutes.
3
In the meantime, fry the bacon on each side in a coated pan without fat until crispy. Take it out and let it drip off on kitchen paper. Fry the eggs in the hot frying fat at medium heat until they become fried eggs.
4
Season with salt and pepper.
5
Season the chili with salt and Tabasco. Serve with fried eggs and bacon. Farmhouse bread tastes good with it.