Mexican chicken stew

Mexican chicken stew

4.4 170 ratings

Prep. 10 min

Total 40 min

4 portions

Ingredients

garlic cloves
3
onion cut into pieces (2-3 cm)
150 g
chipotle chillies in adobo sauce (see Tips)
2
olive oil
30 g
dried oregano
1 tsp
ground cumin
1 tsp
onion salt
1 tsp
sugar
2 tsp
roasted unsalted peanuts
100 g
canned chopped tomatoes
400 g
sweet potato peeled and cut into pieces (3-4 cm)
300 g
green capsicum deseeded and cut into pieces (1-2 cm)
150 g
Chicken stock paste (see Tips)
1 tsp
water
50 g
skinless chicken thigh fillet cut into pieces (4-5 cm)
500 g
canned kidney beans rinsed and drained (approx. 250 g after draining)
400 g
fresh coriander leaves, for garnishing
lime wedges, to serve (optional)

Difficulty

easy

Nutrition per 1 portion

Sodium 1224.7 mg

Protein 36.7 g

Calories 2442 kJ / 581.3 kcal

Fat 31.4 g

Fibre 14.1 g

Saturated Fat 6.6 g

Carbohydrates 32.1 g

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