Quick Mexican Chicken and Beans
Need a quick and super easy Mexican dish that delivers on flavour? This authentic combination of Mexican-style red kidney beans with tomatoes, chicken, capsicum and spices is a winner!
Makes 2
Prep Time 10 minutes
Cook Time 20-25 minutes
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
NUTRITION INFORMATION | ||
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| Avg. Quantity per serve | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 1
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. Step 2
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
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Original recipe yields 2 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
200 g skinless chicken breast or thighs, cut into 2cm pieces
2
½ small onion, sliced
3
½ red capsicum, cut into chunks
4
½ cup chicken stock
5
410 g can Wattie’s Mexican Style Red Kidney Beans
6
1 handful chopped coriander leaves
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