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Mexican Chicken And Red Bean Casserole

21st.Century.Chef's picture
Ingredients
  Oil 1 Teaspoon
  Boneless chicken thighs 6 Ounce, cut into chunks (175 Gram)
  Onion 1 Small, chopped
  Garlic clove 1 Small, peeled and crushed
  Chili powder 1⁄4 Teaspoon
  Chicken stock 4 Fluid Ounce (120 Milliliter)
  Tomato puree 2 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Canned red kidney beans 3 3⁄4 Ounce (1/2 X 213 Gram / 7 1/2 Ounce)
  Sliced red pepper 1⁄4 Cup (4 tbs) (For Garnish)
  Oregano sprig 1 (For Garnish)
Directions

MAKING
1) In a pan, saute the chicken, onion and garlic in oil and brown the chicken lightly ; stir in the chilli powder and cook for a min.
2) Stir in the stock, tomato puree, oregano and salt and pepper into the pan, allow to boil, simmer covered for 20 min, stirring at intervals.
3)Stir in the kidney beans to the pan, allow to boil and simmer for a further 5 min.

SERVING
4) Garnish with sliced red pepper, oregano sprig and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
55 Minutes
Servings: 
2

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