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Quick Mexican Chicken and Beans
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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
Easy

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: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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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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What do I need?
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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
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