Mexican chicken stew with toasted corn salsa recipe

Mexican chicken stew with toasted corn salsa

This Mexican stew – well-stocked with tender chicken and kidney beans – is the perfect dinner when you're after a bit of spice. Served with a toasted corn salsa, it's a dish with a wonderful depth of flavour.

See method
  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 330 calories / serving

Shop your ingredients

Sign in to see your total price and explore available product swaps.

Sign in to shop

Sign in to see your total price and explore available product swaps.

Sign in to shop

Method

  1. Heat ½ tbsp oil in a pan. Cook the chicken for a few minutes until lightly browned. Remove from the pan. Heat another ½ tbsp oil and fry the onion for 3 minutes. Stir in the pepper and cook for 2 minutes until soft. Stir in the garlic and tomato purée. Sprinkle over the spices and stir, then add the tomatoes and beans. Simmer for 10 minutes. Add the chicken and cook for 10 minutes. Cut into a thick portion and check that it is cooked through, with no pink showing.
  2. Heat the remaining oil in a small frying pan. Cook the sweetcorn for a couple of minutes until lightly browned. Spoon the chicken into bowls. Scatter over the toasted corn, avocado and spring onions. Sprinkle over the lime zest, juice and coriander to serve.

        You may also like