Mexican Chicken Stew
with Black Beans and Corn
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.
Ingredients
680 g
Chicken Breast 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
Utensils
Instructions
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.
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.)
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.
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.
Finish and serve: Divide the rice between plates. Top with a scoop of chicken stew. Sprinkle with cilantro and a squeeze of lime. Enjoy!
