Mexican Chicken Stew
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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 | |