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INGREDIENTS:
600g skinless chicken thigh fillets, cut in half
1 tablespoon flour
1 tablespoon Mexican spice mix ( see tip)
1 tablespoon olive oil
1 onion, cut into wedges
½ red, yellow and green capsicum, cut into chunky pieces
1 ½ cups chicken stock
1 bay leaf
400g can Edgell Large Red Kidney Beans, drained
2 tomatoes cut into wedges
METHOD:
1. Coat chicken in combined flour and Mexican spice mix.
2. Heat oil in a large frying pan, add chicken pieces and cook
for 3-4 minutes or until browned. Remove chicken from pan and set aside.
3. Add onion and capsicum and cook for 2-3 minutes. Return
chicken to pan and add stock, bay leaf and cook covered for 20 minutes
stirring occasionally.
4. Stir in drained Edgell Large Kidney Beans and tomato wedges to
pan and continue to cook for a further 10 minutes.
SERVES: 4
PREPARATION: 15 mins
COOKING TIME: 40 mins
TIP: If Mexican spice is not on hand combine 2 teaspoons paprika, ½
teaspoon cumin, ¼ teaspoon dried oregano, a pinch of onion salt, cracked
black pepper and sea salt.
 2
serves of vegetables
Excellent
source of fibre
| Energy |
1622kj |
|
| Protein |
36g |
|
| Fat - total |
17.4g |
|
| - saturated |
4g |
|
| Carbohydrate - total |
18g |
|
| - sugars |
5.7g |
|
| Fibre |
7.3g |
|
| Sodium |
883mg |
|
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