Mexican Chicken With Potatoes |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Go Mexican with this speedy supper. And it's filling so perfect for feeding the whole family. Serve with chopped coriander, sour cream and corn tortillas. Ingredients:
1 tablespoon olive oil |
4 skinless chicken breasts, diced |
1 onion, diced |
1 1/2 lbs potatoes, diced |
1 red pepper, diced |
2 teaspoons mexican chipotle paste |
14 ounces black beans, drained and rinsed |
14 ounces chopped tomatoes |
2/3 cup water |
Directions:
1. Preheat the oven to 400 degrees Fahrenheit.
2. Heat the olive oil in a large frying pan and fry the chicken, onion and potatoes for 5 minutes.
3. Add the red pepper, chipotle paste, black beans, chopped tomatoes to the water; bring to a boil and transfer to a casserole dish.
4. Add the chicken, onion and paste mixture.
5. Cover and bake for 45 minutes, stirring half way through, or until potatoes are tender and chicken is cooked throughout.
6. Serve.
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