Fiesta Mexicana: Mexican chicken pot

Name: Fiesta Mexicana: Mexican chicken pot
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 500 g Aubergine; 7-10 Tbsp Salt; 2 Onions; 1 kg Potatoes; 1.2 kg Chicken filet; 4 TABLESPOONS Oil; 7-10 Tbsp Pepper; 4 TABLESPOONS Tomato paste; 1 can(s) (850 ml) Tomatoes; 750 ml Chicken broth; 1 can(s) (425 ml) Kidney beans; 1 TEASPOON ground cilantro; 2 TEASPOONS ground cumin; 7-10 Tbsp Sugar; 5 Stem(s) Parsley; 200 g Sheep's cheese

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

500 g Aubergine
7-10 Tbsp Salt
2 Onions
1 kg Potatoes
1.2 kg Chicken filet
4 TABLESPOONS Oil
7-10 Tbsp Pepper
4 TABLESPOONS Tomato paste
1 can(s) (850 ml) Tomatoes
750 ml Chicken broth
1 can(s) (425 ml) Kidney beans
1 TEASPOON ground cilantro
2 TEASPOONS ground cumin
7-10 Tbsp Sugar
5 Stem(s) Parsley
200 g Sheep's cheese

Directions

1
Wash and clean the aubergine, cut into quarters lengthwise and cut into small pieces. Sprinkle with 1/2 teaspoon salt and put aside. Peel and chop the onions. Peel, wash and chop the potatoes. Wash the meat, dab dry and cut into cubes. Heat the oil in a roasting pan and fry the meat in portions all around. Season with salt and pepper. Take out the meat
2
Fry the potatoes in the frying fat until golden brown. Add onions and eggplants and fry for 1-2 minutes. Season with salt and pepper. Add tomato paste and sauté briefly. Add the tomatoes and chop with a spatula. Add stock and simmer for about 20 minutes
3
In the meantime, rinse the beans in a sieve and drain them. Add the meat and beans about 5 minutes before the end of the cooking time. Season with coriander, cumin, salt, pepper and sugar. Wash the parsley, dab dry. Pluck off leaves and chop finely. Crumble the cheese, sprinkle with the parsley over the chicken pot