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Mexican chicken stew

Mexican chicken stew
4.4 172 ratings
Prep. 10 min
Total 40 min
4 portions
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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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