Quick Mexican Chicken and Beans

Name: Quick Mexican Chicken and Beans
Prep time: 10 min
Cook time: 25 min
Yield: Makes 2
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

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
	Avg. Quantity per serve	Avg. Quantity per 100g

INGREDIENTS

Made with

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Mexican Style Red Kidney Beans

We have carefully selected the finest kidney beans and combined them with a spicy Mexican tomato base to create these Mexican style red kidney beans, ready for you to create your favourite great-tasting Mexican dishes.

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.

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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