Mexican Chicken, Kidney Bean and Corn Hotpot
Mexican Chicken, Kidney Bean and Corn Hotpot



  • 1.5 tbsp olive oil
  • 450g chicken fillets, chopped into chunks
  • 1 sliced onion
  • 1 chopped red pepper
  • 1 chopped garlic clove
  • 1 tbsp tomato puree
  • 1 tsp mild chilli powder
  • ½ tsp ground cumin
  • 400g tin of chopped tomatoes
  • 400g tin of kidney beans, drained
  • 75g frozen sweetcorn kernels
  • Chopped coriander and chopped avocado, to serve
  • Heat ½ tbsp of oil in a casserole and fry the chicken chunks until browned all over. Remove and set aside on a plate. Add another splash of oil to the pan and fry the onion for 3 mins, then stir in the pepper and cook for 3 mins more. Stir in the garlic and tomato puree, sprinkle in the spices, then tip the tomatoes and beans into the pan and simmer for 10 mins.
  • Return the chicken to the pan and cook for 10 mins more, or until cooked through. Add a bit more oil to a separate frying pan and fry the corn kernels until golden, then spoon the stew into bowls and top with the fried corn, chopped coriander and avocado to serve.
30 mins
4 serving

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