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Ingredients

  • 200 g skinless chicken breast or thighs, cut into 2cm pieces
  • ½ small onion, sliced
  • ½ red capsicum, cut into chunks
  • ½ cup chicken stock
  • 410 g can Wattie’s Mexican Style Red Kidney Beans
  • 1 handful chopped coriander leaves

Method

1. Heat a dash of oil in a large frying pan and brown the chicken over high heat. Remove from the heat and set aside. Add the onion and red capsicum to the pan and cook, stirring, for 2 to 3 minutes.

2. Add the chicken back to the pan with the chicken stock and Wattie’s Mexican Style Red Kidney Beans. Bring to the boil, reduce the heat to low then simmer for 15-20 minutes until the chicken is cooked and the sauce reduced. Stir in the coriander. Serve with soft tortillas and accompaniments such as lettuce, chopped tomato, avocado, cheese and jalapenos.

Tips

Use a mixture of red and yellow capsicums for extra colour.

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