Chicken and chili bean pot

 This aromatic chicken dish has a spicy Mexican kick. Chicken thighs have a wonderful flavor when cooked in this Latin American way.
  • 2 tbsp all-purpose flour
  • 1 tsp chili powder
  • 8chicken thighs or 4 chicken legs
  • 3 tbsp vegetable oil
  • 2 garlic cloves, crushed
  • 1 large onion, chopped
  • 1 green or red bell pepper, seeded and chopped
  • 1¼cups chicken bouillon
  • 4 medium tomatoes, chopped
  • 14 0z/40o g canned red kidney beans, rinsed and drained
  • 2 tbsp tomato paste
  • salt and pepper

Chicken and chili bean pot

Method :

1. Mix together the flour, chili powder, and seasoning in a shallow dish. Rinse the chicken, then dip into the seasoned flour, turning to coat it on all sides.
2. Heat the oil in a skillet or pan, add the chicken, and brown for 3-4 minutes evenly on all sides.
3. Lift the chicken out of the pan with a draining spoon and drain.
4. Add the garlic, onion, and pepper to the pan and cook for 2-3 minutes, or until softened.
5 Add the bouillon, tomatoes, kidney beans, and tomato paste, stirring well. Bring to a boil, then return the chicken to the pan. Reduce the heat and simmer, covered, for about 30 minutes, or until the chicken is tender. Season and serve the bean pot at once while still hot.
Chicken and chili bean pot
Cook’s Tip
For extra flavor, use sun-dried tomato paste instead of ordinary tomato paste.

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