Spicy Chicken and Bean Stew

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  2 large or 300g

• Garlic

  Raw

  1 clove or 3g

• Red peppers

  Hot chili, raw

  2 pepper or 90g

• Green bell pepper

  Sweet, green, raw

  2 medium or 238g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Kidney beans

  All types, mature seeds, canned

  4 ⅔ cup or 1.19kg

• Chicken broth

  Soup, canned, less/reduced sodium

  1 ½ cup or 360g

• Fresh cilantro

  Coriander leaves, raw

  9 sprigs or 20g

• Chicken breast

  Broilers or fryers, meat only, raw

  40 oz or 1.13kg

• Pepper

  Spices, black

  1 ½ tbsp or 10g

Directions

1. Heat olive oil in a casserole dish over medium heat. Brown the chicken, then remove with a slotted spoon and set aside.
2. Add onions and red chilies to the dish, frying for 5 minutes until the onions are soft and translucent.
3. Incorporate green peppers, tomatoes, beans, and hot chicken broth. Return the chicken to the dish, season with black pepper, half-cover with a lid, and cook for 50 minutes until the chicken is tender.
4. Stir in chopped cilantro before serving.

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