Mexican Black Bean and Chicken Stew with Rice
Nutrition per serving
Calories | 929 kcal |
Protein | 91.3 g |
Carbs | 86.2 g |
Fats | 21.4 g |
Saturated Fat | 5 g |
Monounsaturated Fat | 9.2 g |
Polyunsaturated Fat | 4.4 g |
Sugars | 7.7 g |
Fiber | 12.3 g |
Sodium | 2,262 mg |
Ingredients
Red Onion | |
Garlic | |
Red Bell Pepper (capsicum) | |
Tomatoes, Vine Ripened (on the Vine) | |
Cumin Powder | |
Chicken Thigh | |
Basmati Rice | |
Chipotle Paste | |
Dried Oregano | |
Chicken Stock Cube | |
Fresh Coriander | |
Olive Oil | |
Black beans (canned) |
Preparations
1. Peel and slice half a red onion into half-moons.
1. Peel and slice half a red onion into half-moons.
2. Peel and finely chop half a garlic clove.
3. Core and thinly slice half a red pepper.
4. Cut ½ a tomato in half and half again.
5. Slice the chicken into bite-sized pieces.
6. Drain and rinse black beans.
7. Chop coriander.
Cooking Instructions
1. Cook rice according to package instructions.
1. Cook rice according to package instructions.
2. Heat a teaspoon of oil in a frying pan over medium heat, add the onion, garlic and cook for about 2 minutes.
3. Add the cumin and cook for a further 2-3 minutes until the onion is tender.
4. Add the chicken and cook until lightly browned.
5. Add chipotle paste, tomatoes, oregano and peppers.
6. Combine well and cook for about 2 minutes.
7. Add the black beans, the stock pot and 125ml of water and bring to a gentle boil. Lower heat and simmer without lid for about 10 minutes until the vegetables are tender and sauce thickened. Stir occasionally.
8. Serve the stew on top of the rice in a bowl with a sprinkle of fresh coriander.