700 g boneless chicken breast or thigh, diced
2 medium onions, chopped
2 cloves garlic, chopped
1 red chilli, finely chopped (optional)
1 tbsp of chicken stock powder
250 ml of chicken stock liquid
1 tsp paprika
3 tsp ground cumin
2 tsp of Mexican seasoning
2- 3 tbsp tomato paste
400g can chopped tomatoes
700 ml of passata
2 x 400g can red kidney beans, drained
2 x 400 g corn kernels
Coarsely chopped fresh coriander leaves
Salt and pepper
Heat a large pan, brown the chicken and then set aside. In a large pot, add the oil and sauté the onions and garlic on medium heat for 6 to- 8 minutes.
Add the chilli, paprika and cumin and cook for 1-2 minutes. Add the tomatoes and passata, tomato paste, chicken stock powder and liquid.
Bring to the boil, reduce heat. Add the chicken then cover and leave to cook slowly for about 1 hour. Check frequently to make sure it is just simmering gently. Remove the lid for the last 20 minutes.
Add the kidney beans and corn and heat through for 8-10 minutes, Adjust seasoning and add the fresh coriander last. Serve with rice, cheese, sour cream and natural corn chips.