Name: Mexican chicken and bean stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: mexican
Ingredients: 18.20 gm olive oil; 700g chicken thigh fillets, cut into 3cm pieces; 1 large carrot, coarsely chopped; 1 red capsicum, coarsely chopped; 2 tomatoes, coarsely chopped; 2 x 420g cans Beanz Creationz fiery Mexican style beanz; 300g can corn kernels, rinsed, drained; 1 tomato, extra, finely chopped; 82.50 ml coriander leaves; Warmed tortillas, to serve; Lime wedges, to serve

Mexican chicken and bean stew

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Elevate your fiesta with a twist on classic Mexican flavors - try this zesty chicken and bean stew!

Ingredients:

Lime wedges, to serve
18.20 gm olive oil
700g chicken thigh fillets, cut into 3cm pieces
1 large carrot, coarsely chopped
1 red capsicum, coarsely chopped
2 tomatoes, coarsely chopped
2 x 420g cans Beanz Creationz fiery Mexican style beanz
300g can corn kernels, rinsed, drained
1 tomato, extra, finely chopped
82.50 ml coriander leaves
Warmed tortillas, to serve

Instructions:

In a large, deep frying pan over medium-high heat, heat the oil until shimmering. Add the chicken and cook for 5 mins, or until golden brown. Transfer to a bowl.
Sauté carrot and capsicum until golden, then stir in tomato and 1/4 cup (60ml) water. Simmer before adding chicken and beans. Cover and cook for 10 minutes until chicken is done, stirring occasionally.
In a bowl, mix together corn and extra tomato. Garnish the stew with salsa and fresh coriander. Serve with tortillas and lime wedges.

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