Mexican Paprika Chicken and Bean Stew
There’s few things as comforting as a big hearty stew – and this one is a surefire winner. If your previous experience of bean recipes goes as far as a tin of baked beans, then this recipe is a great way to start cooking with them. This Mexican stew not only has a similar flavour to fajitas, but is also prepared in a similar way; fry onion, peppers and chicken with smoky paprika and our expertly blended Fajita Seasoning. The sauce, made from chopped tomatoes and beans, is perfect for soaking up all the fantastic flavours from the pan – and if you want to work towards your five-a-day, add some seasonal vegetables, too. Serve with rice to mop up the sauce, and a big dollop of sour cream for a cooling contrast.
Ingredients
Preparation
Serve the stew on a bed of rice topped with a little sour cream.
Place the rice in a pan with a tight fitting lid. Add the water and a pinch of Salt, cover with a lid and place on a medium heat. Gently simmer for 8-10 minutes, trying not to remove the lid too often. Once all the water has been absorbed, remove from the heat, leave the lid on and let it steam for 10 minutes.
Whilst the rice is cooking heat the olive oil in a frying pan. Once hot, add the onion and cook for 1 minute.
Stir in the chicken, peppers, Schwartz Perfect Shake Fajita Herb & Spice Blend and cook for 2 minutes.
Stir in the tinned tomatoes, paprika and mixed beans and bring to a simmer. Then stir in the stock, bring to a simmer and cook everything together for 7-8 minutes, or until the chicken is cooked through, stir through the coriander leaf and season to taste.
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