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Super easy Tex Mex chicken stew
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Prep Time:
20 minutes
Cook Time:
140 minutes
Total Time:
160 minutes
Immune-boosting pumpkin and black bean soup with probiotic-rich yogurt. Perfect for fighting colds and flu.
Ingredients:
  • 100g (1/2 cup) dried black beans, soaked overnight in cold water
  • 500g chicken thigh fillets, trimmed, cut into 3cm pieces
  • 1 brown onion, thinly sliced
  • 1 red capsicum, deseeded, cut into 2cm pieces
  • 3 garlic cloves, thinly sliced
  • 1 long fresh red chilli, deseeded, finely chopped
  • 5.00 gm sweet paprika, plus extra, to serve
  • 2.50 gm ground cumin
  • 400g can diced tomatoes
  • 300g peeled butternut pumpkin, cut into 2cm pieces
  • 1 zucchini, halved lengthways, cut into 2cm pieces
  • 21.00 gm fresh lime juice
  • Natural yoghurt, to serve
  • Diced fresh jalapeño chillies, to serve
  • Lime wedges, to serve
  • 82.50 ml fresh coriander leaves
Instructions:
  • Preheat your oven to 180C/160C fan forced, then drain the black beans and give them a good rinse.
  • Spritz a spacious skillet with olive oil and heat over high heat. Sear the chicken in batches, turning occasionally, until golden brown, about 2-3 minutes. Remove to a plate.
  • Place pan back on medium heat and spray with a little more oil. Sauté onion until soft, about 5 minutes. Add capsicum, garlic, chili, paprika, and cumin. Stir and cook until fragrant, about 2 minutes. Mix in chicken and transfer to a large flameproof casserole dish. Add black beans, tomatoes, pumpkin, and 375ml (11⁄2 cups) water. Bring to a boil over medium heat and simmer for 10 minutes. Cover and bake in the oven for 11⁄2 hours.
  • Place zucchini into the dish. Bake covered for an additional 20 minutes until vegetables are tender. Mix in lime juice. Garnish with a dollop of yogurt and a sprinkle of extra paprika. Top with jalapeño, coriander, and lime wedges before serving.

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