Mexican Paprika Chicken and Bean Stew

Mexican Paprika Chicken and Bean Stew

Mexican Paprika Chicken and Bean Stew

Prep Time
20 Minutes
Cook Time
25 Minutes
There’s few things as comforting as a hearty stew – and this one is a guaranteed winner. If your 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 chicken 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 seasoning 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. If you want to work towards your five-a-day, add some seasonal vegetables, too. Serve the chicken stew with rice to mop up the sauce, and a big dollop of sour cream for a cooling contrast.
  • 250 gram (9 ounce) basmati rice

  • 500 millilitre (17 fluid ounce) cold water

  • 2 tablespoons olive oil

  • 1 onion, peeled and sliced

  • 450 gram (1 pound) boneless, skinless chicken breasts, sliced

  • 1 red pepper, sliced

  • 1 yellow pepper, sliced

  • 1 1/2 tablespoons Fajita Seasoning

  • 400 gram tin chopped tomatoes

  • 2 teaspoon Paprika

  • 400 gram tin mixed beans, drained

  • 200 millilitre (7 fluid ounce) chicken stock

  • 1 tablespoons Coriander Leaf

  • 4 tablespoons sour cream

  • sea salt, to taste


  • 1 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.
  • 2 Whilst the rice is cooking heat the olive oil in a frying pan. Once hot, add the onion and cook for 1 minute.
  • 3 Stir in the chicken, peppers, Fajita Seasoning and cook for 2 minutes.
  • 4 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.
  • 5 Serve the stew on a bed of rice topped with a little sour cream.