Quick & Easy

Mexican chicken

MEXICAN CHICKEN
2
45M

Ingredients

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.

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