|Chicken Chili Bean Pot|
When cooking Mexican flavours, the aromas fill the air and the atmosphere alights. Add chili to it and … vayamos de fiesta! (let’s party!)
- A plastic bag. Oven bags work well but if you are on a serious budget you could always just take home one of the fruit n veg bags from the shop to use.
- 2 large chicken breasts, chopped into whatever size you like – either big chunks or diced, There are pros and cons of both approaches. I chose diced.
- 2 tbs wholemeal flour
- 1 tsp Mexican chili or normal chili flakes
- 1 tsp rice bran oil
- 2 cloves garlic, either chopped or minced
- 300ml chicken stock
- 310g can of corn, rinsed and drained
- 1 onion, diced
- 1 red capsicum/pepper, diced
- 1 green capsicum/pepper, diced
- 3 defrosted spinach cubes
- 400g tin of 4 bean mix or kidney beans, rinsed and drained
- 400g tin of diced tomatoes
- 2 tbs tomato paste
- 6 serves of basmati or brown rice
- 1 tsp of turmeric, if you choose to add this to the rice like I do. Pseudo science tells me this is good for the skin 😉
- Shake chicken in flour, chili, salt and pepper in a plastic bag. This will help thicken the sauce.
In-bag view of chicken
- Brown chicken in a frypan on medium heat in 1 tsp rice bran oil. Remove onto a plate with paper towel to absorb any fats.
Browned chicken resting prior to adding back into the mix to finish the cooking process
- Add garlic, onion to pan, cook until onion browns.
- Add capsicum, cook approximately 3 minutes on medium heat.
So bright and tasty
- Add stock, tomatoes, tomato paste, corn, beans, defrosted spinach cubes and cooked chicken, stir.
Ready to simmer for 30 minutes, covered. Love the colours!
- Reduce heat to a simmer, and cook, covered, approx 30 mins or until chicken is tender.
- Meanwhile cook rice.
- Serve over a bed of rice. Enjoy!
My Take Aways
Pure winter comfort food. The chicken was melt-in-your-mouth-tender, and there is a lot of texture and colour. The corn adds a lovely sweetness to it. If you wanted you could certainly add more spice. Once everything is chopped up it is quite easy. We will make this again. It made more than planned, so next time we will make it Sunday night. We go to the gym on Mondays and Tuesdays, so it would work out well as a healthy, easily reheated/nuked three night meal with protein and carbs for post gym restoration.
|Super secret reheating tip|