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