Mexican chicken and bean stew

Mexican chicken and bean stew

Ingredients (4 servings)

1 tablespoon olive oil

700g chicken fillets, cut into 3cm pieces

1 large carrot, coarsely chopped

1 red capsicum (bell pepper), coarsely chopped

2 tomatoes, coarsely chopped

2 x 420g cans red kidney beans

300g can corn kernels, rinsed, drained

1 tomato, extra, finely chopped

1/3 cup coriander leaves

Warmed tortillas, to serve

Lime wedges, to serve


Heat the oil in a large, deep frying pan over medium high heat. Add the chicken and cook for 5 mins or until browned. Transfer to a bowl.

Add carrot and capsicum to pan and cook for 3 mins or until starting to brown. Add tomato and ΒΌ cup (60ml) water and bring to a simmer. Add chicken and beans. Cook, covered, stirring occasionally, for 10 mins or until chicken is cooked.

Combine corn and extra tomato in a bowl. Top the stew with salsa and coriander. Serve with the tortillas and lime wedges.

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