Baked Mexican Chicken Four Beans Stew
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Baked Mexican Chicken Four Beans Stew

Posted 2014-03-18 by chef@home ⇒ follow
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

Ingredients
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

Method
  • 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.



    • Categories
    #chicken
    #beans
    #stew
    #baked
    #mexican
    #lunch
    #dinner
    #family
    #winter
    #easy
    #tasty
    #simple


    %recipeyum
    224885 - 2023-07-17 08:32:05

    Tags

    Holiday
    Festivals
    Family_friendly
    Easy
    Dinner
    Healthy
    Lunch
    Family
    Vegetarian
    Quick
    Dessert
    Simple
    Snack
    Kids
    Vegan
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