Mexican chicken and bean stew

Mexican chicken and bean stew

By

Put a new spin on the traditional Mexican fiesta with this Mexican chicken and bean stew.

The ingredient of Mexican chicken and bean stew

  1. 1 tablespoon olive oil
  2. 700g Coles RSPCA Approved chicken thigh fillets, cut into 3cm pieces
  3. 1 large carrot, coarsely chopped
  4. 1 red capsicum, coarsely chopped
  5. 2 tomatoes, coarsely chopped
  6. 2 x 420g cans Heinz Beanz Creationz fiery Mexican style beanz
  7. 300g can corn kernels, rinsed, drained
  8. 1 tomato, extra, finely chopped
  9. 1/3 cup coriander leaves
  10. Warmed tortillas, to serve
  11. Lime wedges, to serve

The instruction how to make Mexican chicken and bean stew

  1. 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.
  2. Add carrot and capsicum to pan and cook for 3 mins or until starting to brown. Add tomato and 1/4 cup (60ml) water and bring to a simmer. Add chicken and beans. Cook, covered, stirring occasionally, for 10 mins or until chicken is cooked.
  3. Combine corn and extra tomato in a bowl. Top the stew with salsa and coriander. Serve with the tortillas and lime wedges.

Nutritions of Mexican chicken and bean stew

calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories: https://schema.org
calories: NutritionInformation

You may also like