Preparation

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  1.
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  Remove the skin from the chicken breasts and slice them into strips.
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  2.
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  Peel the onions and slice them finely. Peel the garlic. Deseed the peppers and slice them into long thin strips. Remove the seeds from the chilli and chop finely.
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  3.
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  Heat a tablespoon of oil in a large wok or deep frying pan and cook the onion gently for 5 minutes, until it is soft. Add the peppers, crushed garlic and chopped chilli and cook over a low heat for another 3-4 minutes. Tip it all onto a large plate and set to one side.
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  4.
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  In the same pan, adding just a few drops of oil, cook the chicken strips over a medium heat for a few minutes, turning to cook all sides, until they are lightly browned. Return the vegetables to the pan and mix with the chicken.
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  5.
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  Add the chopped tomatoes, gradually stir in the hot stock, and then add the mixed pulses in chilli sauce. *This is what I use, because I like a mixture of different beans and extra chilli, but you could use just canned red beans or any other pulses that you prefer.
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  6.
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  Sprinkle in the chilli powder [to your taste], oregano and a pinch of sugar, add the tomato puree and then season with salt and plenty of black pepper. Bring to a simmer and cook for about 20 minutes, stirring occasionally, making sure that the chicken is completely cooked through.
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  7.
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  Meanwhile, cook the rice according to the instructions on the packet.
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  Serve with a portion of rice, a handful of tortilla chips and a generous spoonful of thick Greek yogurt.
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  Alternatively, replace the rice with a few slices of garlic bread.