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13 Jan, 2015

Mexican Chicken and Black Bean Stew

Looking to add a bit of spice to your life? Why not try our hearty Mexican stew that will transport you to a world of flavour, fun and fiesta!



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


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.