Mexican Chicken and Bean Stew

 Mexican Bean and chicken

Quick and easy and versatile.

Serve with tortillas or  a bed of rice or a green salad.

Ingredients

1 tablespoon olive oil

500 g chicken thighs, cut into 2 cm pieces

1 large carrot, cubed

1 red capsicum, coarsely chopped

1 tomato, coarsely chopped

1 can x 420 g Heinz Beanz Creationz Fiery Mexican Style Beans or Heinz Beans Creationz Mexican Salsa Chilli (for a milder meal)

100 g canned corn kernels, drained

Salsa

1 tomato, finely chopped

1/3 cup coriander leaves

1 avocado cubed

Lime wedges to serve

Method

Heat the oil in a large deep frying pan over the medium heat.  Add the chicken and cook for 5 minutes or until browned.  Remove chicken to a bowl.

Add carrot and capsicum to pan and cook for 3 minutes or until starting to brown.  Add tomato and ¼ cup water and bring to a simmer.  Add the chicken and beans.  Cook covered stirring occasionally for 10 minutes or until chicken is cooked.  Add the corn and stir through until heated.

Salsa: in a bowl combine tomato, coriander and avocado.

Serve with tortillas or tacos or nachos and lime wedges.

(Coles Food magazine August 2015)