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Baked Mexican Chicken & Four Beans Stew

by chef@home (follow)
Easy (2874)      Dinner (2274)      Lunch (1798)      Family (1525)      Simple (966)      Chicken (692)      Winter (315)      Mexican (79)      Baked (68)      Beans (57)     
This recipe makes a delicious chicken and beans stew that is so good with rice, polenta, mashed potatoes or toast. Family and kids would love it.

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Makes: 4 servings

500g chicken thigh fillets, diced
400g canned four beans mixed
2 tablespoons tomato paste
1 cup vegetable stock
1 tablespoon flour
1 teaspoon mexican seasoning
1 tablespoon sugar
Dried parsley
Salt and black pepper, to taste

Preheat the oven to 220C.

In a bowl, mix the diced chicken with mexican seasoning, a pinch of salt, black pepper and flour.

Mix well to coat.

In a frying pan, heat 3 tablespoons of vegetable oil and fry the chicken in 2 batches until golden brown.

Transfer the fried chicken to a baking dish.

In the same frying pan, fry the beans for 2 minutes.

Transfer to the baking dish on top of the chicken.

In the same frying pan, pour in the vegetable stock and add in the tomato paste and sugar. Bring to the boil.

Pour in the tomato stock mixture on top of the chicken and beans. Sprinkle some dried parsley.

Baked in the preheated oven for 10-15 minutes. Serve immediately.

I like this Recipe - 8
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