Chipotle Chicken, Bean and Pepper Stew


I love the flavours of Mexican food. One of my dreams when I’m a millionaire is to do a food world tour to experience some of my favourite foods directly from the country, Mexico would be one of first stops!

This dish is not a true Mexican dish but is inspired some of my favourite flavours. This recipe serves 2 but I often double up for some great leftovers.

  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 red pepper, chopped
  • 2 green chillies, sliced (vary the amount of chillies depending on your spice tolerance levels)
  • 2 tsp ground cumin
  • 2 chicken breasts, cut into strips
  • 4tbsp chipotle paste
  • 1 x 400g chopped tomatoes
  • 1 x 400g tin black beans
  • Rice to serve

This is a great recipe to make mid-week as it is very simple to prepare and you can leave it to simmer while you’re enjoying your evening. Start by cooking the onion, garlic, pepper and chillies in a little oil until softened.

Add the cumin and chicken and cook until the chicken starts to colour. Add the chipotle paste and cook for a minute then add the tomatoes.

simmer for 20 minutes, then add the black beans and simmer for another 20-3o minutes. Check the seasoning and add salt and pepper to taste and a little more chilli if you fancy some more heat.

Serve with rice and enjoy.


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