Mexican chicken and bean stew

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



  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.
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