The combination of bell peppers, jalapeno peppers and Szechuan peppers certainly gives this simple chilli chicken recipe a fiery kick.


  • 4 Tbsp vegetable oil

  • 2 lbs chicken breast meat, finely diced

  • 4 Tbsp flour

  • 1 cup diced onion

  • ½ cup diced celery

  • 1 cup peeled and diced carrot

  • 1 cup peeled and diced turnip

  • 1 red bell pepper, diced

  • 1 jalapeno pepper, diced

  • 3 cloves garlic, minced

  • 2 tsp ground cumin

  • 1 tsp ground coriander

  • 1 cup dry white wine

  • 3 Tbsp pomegranate or blackstrap molasses

  • 1 cup apple cider

  • 1 28-oz tin diced tomatoes

  • 1 14-oz tin white kidney beans, drained and rinsed

  • 1 cup chicken stock

  • 2 bay leaves

  • 2 Tbsp white wine vinegar

  • salt

  • dash ground cinnamon

  • ground Szechuan pepper (or ground white pepper


  • 1.

    Heat a large, heavy-bottomed pot over medium-high heat and add 2 Tbsp oil.

  • 2.

    Toss diced chicken in flour and add to pot, searing until lightly browned.

  • 3.

    Remove chicken from pot and reduce heat to medium, add remaining 2 Tbsp oil and add onion, celery, carrot and turnip, sautéing until onions are translucent, about 5 minutes.

  • 4.

    Add red pepper, jalapeno and garlic and sauté 1 minute more.

  • 5.

    Add white wine and molasses and bring to a simmer. Add back chicken, then stir in cider, tomatoes, beans, chicken stock and bay leaves.

  • 6.

    Cover chili and simmer for about a 45 minutes, until vegetables are tender and chicken is cooked through.

  • 7.

    Add salt to taste, a dash of cinnamon and Szechuan pepper (or white pepper) until desired flavour is achieved.

  • 8.

    Serve over cooked white or brown rice. (I prefer brown)


TIP: its easiest to dice chicken when it’s partially frozen

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