This recipe with chicken and kidney beans is another form of chilli con carne - but more Mexican and less American! Serve with sour cream, rice and guacamole, and use leftovers with cheese to fill a quesadilla! serves 4

• 1 carton Smoky Chilli spice blend

• 2 chicken breasts, each cut in two

• 3 tbsp oil

• juice of a lime

• 1 small onion, finely chopped

• 2 cloves garlic, crushed

• 1 tin tomatoes

• 1 tin kidney beans (or any other type), drained

• 2 tbsp sour cream

1. Mix half the spices with 1 tbsp oil and a squeeze of lime juice, and use to marinate the chicken pieces in an oven-proof dish. Leave for at least an hour.

2. Heat the remaining oil in a large pan and gently fry the onion until soft.

3. Add the rest of the spices and the garlic and cook gently until fragrant.

4. Add the tins of tomatoes and beans, bring to the boil and then simmer for about an hour.

5. Heat the oven to 180 and cook the chicken for 20 minutes. Leave to cool for a few minutes before shredding and adding to the hot sauce. Any bits which looked a bit underdone will be well and truly cooked after about 5 minutes.

6. Serve with rice and some sour cream stirred through.