Chunky Chicken Chilli

I whole free range chicken boned and cubed
1 – 2 tbsp lime juice
2 – 4 tbsp Mexican chilli seasoning (to taste)
2tbsp sunflower oil
2 Ramiro peppers chopped coarsely (ordinary red bell peppers can be used)
4x large tomatoes cut into eighths
1 carton of passata
1 chicken stock jelly (Knorr)
Salt, pepper and sugar to season.

Place the cubed chicken in a bowl, moisten with the lime juice and mix until evenly moistened. Place the chicken in sturdy plastic bag, add the Mexican seasoning (a mixture of ground cumin, chilli flakes, oregano, salt & pepper) and manipulate until all the chicken pieces are evenly coated. Seal the bag and place in the fridge for at least couple of hours. Overnight is fine.

Heat the oil in a pan large enough to fit all the chicken in one layer and fry the chicken until sealed and browned all over. A wok is fine for this. (If you don’t have a large pan fry in batches.) Place in a bowl and set aside.

Add more oil in the same pan and fry the peppers and tomatoes until just soft. Add the chicken, the carton of Passata. And the chicken stock jelly (or cube.) Simmer until the chicken is tender and the oil has started to separate out of the sauce. Taste and season to taste with salt, pepper and sugar.

Serve with rice, corn tortillas, tostadas, tacos or whatever Mexican accompaniment you fancy.