Mexican Chicken and Black Bean Stew
13th Jan, 2015


  • 1 tsp olive oil
  • 2 spring onions, sliced
  • 1 clove of garlic, crushed
  • 1 tsp grated ginger
  • 1 chicken breast, skin off, cut into bite-size pieces
  • 1 small carrot, peeled and sliced
  • 1 stick of celery, roughly chopped
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp dried thyme
  • 100g cherry tomatoes
  • 100g tinned mixed beans or kidney beans
  • Sea salt and black pepper
  • 1 handful of coriander, roughly chopped
  • 1 lime, cut into wedges, to serve

Equipment required:

Heat the olive oil in a pan, add the spring onions, garlic and the ginger and saute for 2 minutes. Add the chicken and cook for a few minutes until sealed.

Next add the carrot, celery, spices and herbs and saute for a further 2 minutes. Pour in 100ml water and add the tomatoes, then season and stir. Simmer for 15 minutes until the carrots are tender.

Tip in the beans and cook for a further 5 minutes until the beans are piping hot. 

Stir in the coriander and serve with the lime wedges. 

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