Mexican Chicken Stew

Mexican Chicken Stew

Bring a touch of Mexican flavour to your midweek meal with this low-fat, one-pan supper

Ingredients

  • 1 tablespoon Vegetable Oil
  • 1 Medium Onion (Finely Chopped)
  • 3 cloves Garlic (Finely Chopped)
  • Half teaspoon Dark Brown Sugar
  • 1 teaspoon Dried Chillis
  • 1 tin Chopped Tomatoes
  • 175g Chicken Breasts (cubed)
  • 1 Small Red Onion (Sliced into Rings)
  • 1 handful Coriander Leaves

Note

Bring a touch of Mexican flavour to your midweek meal with this low-fat, one-pan supper

Directions

Step 1
Heat the oil in a medium saucepan.
Step 2
Add the onion and cook for 5 mins or until softened and starting to turn golden, adding the garlic for the final min.
Step 3
Stir in the sugar, dired chillis and tomatoes.
Step 4
Put the chicken into the pan, spoon over the sauce, and simmer gently for 20 mins until the chicken has cooked (add a splash of water if the sauce gets too dry).
Step 5
Remove the chicken from the pan and shred with 2 forks, then stir back into the sauce.
Step 6
Scatter with a little red onion, the coriander, and serve with remaining red onion