Chilli chicken with taco chips

Name: Chilli chicken with taco chips
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 150 g each); 1 can(s) (425 ml) Kidney Beans; 1 can(s) (425 ml) Corn grains; 1-2 Federation Spring onions; 8 tomatoes, 2-3 tablespoons olive oil; 7-10 Tbsp salt, cayenne pepper; 1/2 l Tomato juice; 3-4 Stem(s) Oregano; 3-4 Stem(s) Parsley; 7-10 Tbsp a few squirts of Tabasco; 2 medium-sized onions; 7-10 Tbsp Herbs and pickled peppers; 150-200 g Taco-Chips

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 150 g each)
1 can(s) (425 ml) Kidney Beans
1 can(s) (425 ml) Corn grains
1-2 Federation Spring onions
8 tomatoes, 2-3 tablespoons olive oil
7-10 Tbsp salt, cayenne pepper
1/2 l Tomato juice
3-4 Stem(s) Oregano
3-4 Stem(s) Parsley
7-10 Tbsp a few squirts of Tabasco
2 medium-sized onions
7-10 Tbsp Herbs and pickled peppers
150-200 g Taco-Chips

Directions

1
Wash the meat and pat dry. Rinse beans and corn and drain. Clean, wash and cut spring onions into rings. Wash and slice tomatoes
2
Heat the oil. Fry the meat for about 2 minutes on each side until golden brown. Season with salt and pepper. Fry spring onions and tomatoes briefly. Stir in tomato juice, beans and corn. Cover and stew for about 10 minutes
3
Wash and chop the oregano and parsley and fold into the vegetables. Season to taste with salt and Tabasco
4
Peel and chop the onions. Arrange everything and sprinkle with diced onions. Garnish with herbs and pickled peppers. Add Taco-Chips