Mexican Chicken Stew with Rice & Beans

I can’t remember making this one at all so this is purely based on the recipe itself which isn’t online yet but was in a recent BBC Good Food magazine.

Heat some olive oil.

Fry chopped onion and red pepper until softened.

Stir in chipotle paste.

Add chopped tomatoes and give it a good stir.

Pop in some whole chicken breasts & add a little water if required so that the chicken is covered. Simmer for about 20 minutes, stirring occasionally.

Remove the chicken when it’s cooked, shred it then pop it back in the pan with a little sugar and seasoning whilst you cook your rice.

Cook your rice then for the last couple of minutes add pinto beans, coriander and lime juice.

Serve it up with a dollop of yoghurt.

TWD_Jan_SpanChickRice

I can only confirm how delicious it was because I ate the leftovers for dinner last night (28th Jan)

Using CHICKEN BREAST, CHIPOTLE PASTE, PINTO BEANS, ONION, RED PEPPER, CHOPPED TOMATOES, OLIVE OIL, LIME JUICE, CORIANDER, SUGAR & NATURAL YOGHURT…

This was dinner…5th January 2014.

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