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 ¼ 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.