Mexican chicken and beans

This is quick to make, and is flavoursome without being too spicy.  It probably isn’t very authentic, but we liked it anyway.  Serves four.

Mexican chicken and beans

2 tbs flavoured olive oil (I used a lemongrass and chilli flavour)

500g boneless chicken thighs, cut into rough 2cm cubes

1 tsp chilli flakes

1 red onion, cut into wedges

2 cloves garlic

1 stick finely chopped celery

1 tin of chopped tomatoes

1 can red kidney beans, rinsed and drained

1 cup frozen corn

Large handful cherry tomatoes

Large handful baby spinach

 

Heat the oil and fry the onion, garlic and celery until soft.  Add the chicken and stir until browned.  Add the tomatoes, beans and corn and allow to simmer for about 15 minutes, or until chicken is nearly cooked through.  Add the cherry tomatoes and simmer until just softened.  Just before you remove from heat, stir through the spinach and allow to wilt.

 

Serve with rice.

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