Mexican chicken and bean stew

Ingredients (4 servings):

• 1 tablespoon olive oil
• 700g chicken fillets, cut into 3cm pieces
• 1 large carrot, coarsely chopped
• 1 red capsicum (bell pepper), coarsely chopped
• 2 tomatoes, coarsely chopped
• 2 x 420g cans red kidney beans
• 300g can corn kernels, rinsed, drained
• 1 tomato, extra, finely chopped
• 1/3 cup coriander leaves
• Warmed tortillas, to serve
• Lime wedges, to serve

Method:

1. Heat the oil in a large, deep frying pan over medium high heat. Add the chicken and cook for 5 mins or until browned. Transfer to a bowl.
2. Add carrot and capsicum to pan and cook for 3 mins or until starting to brown.
3. Add tomato and ¼ cup (60ml) water and bring to a simmer.
4. Add chicken and beans. Cook, covered, stirring occasionally, for 10 mins or until chicken is cooked.
5. Combine corn and extra tomato in a bowl. Top the stew with salsa and coriander.
6. Serve with the tortillas and lime wedges.