Mexican chicken and bean stew
| Serves: | 4 |
| Cooking Time: | 55 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 1Kg skinless chicken thighs
- 1/2 onion, finely chopped
- 3 cloves garlic, thinly sliced
- 1 tsp smoked crushed chillies (or smoked chilli flakes)
- 2 tsp ground coriander
- 1 tsp cumin
- 2 tsp paprika
- 2 x 400g tins chopped tomatoes
- 2 tsp White sugar
- 1 410g tin beans of your choice, drained
- salt, to taste
- pepper, to taste
- sour cream, to serve
- fresh limes, to serve
- coriander, for serving
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- In a large pot, fry the onions until soft and translucent. Add the garlic and fry for another minute.
- Add the chicken thighs and brown for 5 to 7 minutes.
- Add the spices and coat the chicken in them, then add the chopped tomatoes.
- Rinse the tomato cans with water and add 1 tin of water to the chicken. Add the sugar and allow to come to a gentle simmer.
- Cover and allow to simmer for 30 minutes until the chicken is cooked.
- Remove the lid and add the beans. Allow to simmer for another 15 minutes uncovered so the stew can reduce slightly.
- Serve with sour cream, lime and fresh coriander.
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