Name: Mexican chicken
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 1 kilogram coarsely chopped chicken thigh fillets; 1 tablespoon olive oil; 1 medium brown onion, finely chopped; 3 garlic cloves, crushed; 800 gram canned chopped tomatoes; 1 cup chicken stock; 1/4 cup drained sliced jalapeño chillies; 420 gram canned kidney beans, (rinsed and drained); 1/4 cup fresh oregano leaves

Ingredients

1 kilogram coarsely chopped chicken thigh fillets

1 tablespoon olive oil

1 medium brown onion, finely chopped

3 garlic cloves, crushed

800 gram canned chopped tomatoes

1 cup chicken stock

1/4 cup drained sliced jalapeño chillies

420 gram canned kidney beans, (rinsed and drained)

1/4 cup fresh oregano leaves

Method

1.Cook chicken thigh fillets in batches, in heated oiled large deep frying pan, until browned. Remove from pan.

2.Heat 1 tablespoon olive oil in same pan, cook onion and garlic, stirring until onion softens. Return chicken to pan with tomatoes and chicken stock, bring to the boil. Reduce heat, simmer, covered, about 25 minutes or until sauce thickens slightly.

3.Add jalapeño chillies and kidney beans, stir until mixture is heated through.

4.Serve sprinkled with fresh oregano leaves.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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