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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Tomoko who lives with us made this for dinner tonight. I made a couple of changes to the recipe she brought home, and this is what we finished up with. Ingredients:
2 tablespoons oil |
1 medium onion, chopped |
1 teaspoon minced garlic |
500 g skinless chicken thighs, diced |
1/2 cup red capsicum (bell pepper) |
1 tablespoon mexican chili powder (or to taste) |
1 teaspoon dried oregano |
1 teaspoon cumin powder |
2 teaspoons paprika |
2 teaspoons chicken stock powder |
1 (415 g) can chopped tomatoes |
1 (450 g) can refried beans |
1/2 cup water |
Directions:
1. Heat the oil in a large pan, and fry the onion and garlic for a couple of minutes.
2. Add the diced chicken and capsicum and cook for a further 4 minutes or until all the chicken has changed colour.
3. Add spices and stock powder and cook for 1 minute.
4. Add the remaining ingredients, bring to the boil, then reduce the heat and simmer for another 15 minutes Serve over steamed rice.
5. I like to serve grated cheese, sour cream and gaucomale so people can add them themselves.
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