Mexican chicken pot

Name: Mexican chicken pot
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1 Vegetable Onion; 2 Garlic cloves; 3 Peppers (e.g. green, yellow and red); 1-2 red chilli peppers or chilli powder; 4 (approx. 600 g) Chicken filets; 750 g Potatoes; 3-4 Tbsp Oil; 7-10 Tbsp salt, black pepper; 2-3 TEASPOONS Broth; 1-2 Bay leaves; 2 can(s) (425 ml each) Kidney Beans; 2 TABLESPOONS Tomato paste; 1 can(s) (850 ml) Tomatoes

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1 Vegetable Onion
2 Garlic cloves
3 Peppers (e.g. green, yellow and red)
1-2 red chilli peppers or chilli powder
4 (approx. 600 g) Chicken filets
750 g Potatoes
3-4 Tbsp Oil
7-10 Tbsp salt, black pepper
2-3 TEASPOONS Broth
1-2 Bay leaves
2 can(s) (425 ml each) Kidney Beans
2 TABLESPOONS Tomato paste
1 can(s) (850 ml) Tomatoes

Directions

1
Peel and chop the onion and garlic. Clean, wash and chop the peppers. Cut chillies lengthwise, remove seeds, wash and chop finely. Wash, dry and chop the flesh. Peel, wash and roughly dice the potatoes
2
Fry the meat in hot oil, season with salt and pepper, remove. Sauté onion and garlic in the frying fat. Fry potatoes, paprika and chilli briefly. Add 1/2 l water, broth and bay leaf. Bring everything to the boil, cover and simmer for about 20 minutes
3
Rinse the beans and let them drain. Stir the tomato paste, tomatoes with juice and meat into the chilli. Cover and simmer for about 10 minutes. Season to taste. Served with: Tortilla chips
4
Drink: cold beer