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Mexican Chicken Stew

Mexican Chicken Stew

with Black Beans and Corn

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According to research, black beans contain as many antioxidants as blueberries and Brussel sprouts! We've added it to this Mexican stew along with some sweet corn kernels and peppers to make it extra satisfying.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Tenders

1 unit

Black Beans

2 unit

Red Bell Pepper

1 unit

Diced Tomatoes

56 g

Red Onion

3 tbsp

Mexican Stew Blend

7 g

Cilantro

340 g

Brown Rice

⅔ cup

Corn Kernels

2 unit

Chicken Broth Concentrate

1 unit

Lime

Not included in your delivery

1 tsp

Sugar*

unit

Oil*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2841 kJ
Calories679 kcal
Fat8 g
Saturated Fat2 g
Carbohydrate95 g
Sugar10 g
Dietary Fiber11 g
Protein53 g
Cholesterol99 mg
Sodium389 mg
Utensils
Utensilsarrow down iconarrow down icon
Pot
Large Pan
Instructionsarrow up iconarrow up icon
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1

Prep: Wash and dry all produce. Core and slice the red peppers. Chop the cilantro. Strain and rinse the beans. Cut the lime in half. Cut the chicken into 1-inch pieces.

2

Cook the rice: Combine the rice with 4 2/3 cups salted water in a medium pot and bring it to a boil, then reduce heat to medium. Cover with a lid and simmer until the rice is tender, 23-25 min. (Drain any remaining excess liquid.)

3

Meanwhile, add a drizzle of oil to a large pan over medium heat. Add the onion. Cook, stirring often, for 3 min. Add the chicken and spice blend to the pan and cook until the chicken is brown all over, 4-5 min.

4

Add the red pepper, diced tomato, beans, corn, chicken broth concentrate(s) and sugar. Simmer until the stew thickens up slightly and the peppers are tender, 7-10 min. Season with salt and pepper.

5

Finish and serve: Divide the rice between plates. Top with a scoop of chicken stew. Sprinkle with cilantro and a squeeze of lime. Enjoy!