Mexican chicken, chilli and potato
Mexican chicken, chilli and potato
Mexican chicken, chilli and potato
About this recipe: A spicy chicken dish with potatoes, peppers and sweet potatoes; goes great with rice or fajitas. If you like spicy, you'll love this!
Ingredients
Serves: 4
- 2 tablespoons vegetable oil
- 450g chicken breast fillets, cubed
- 1 onion, chopped
- 1 green pepper, chopped
- 1 potato, diced
- 1 sweet potato, diced
- 2 garlic cloves, finely chopped
- 1-2 fresh green chillies, deseeded and chopped
- 1 (400g) tin chopped tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1 tablespoon ground black pepper
- 4 tablespoons chopped fresh coriander
- 450ml chicken stock
Method
Prep:15min ›
Cook:30min ›
Ready in:45min
- Heat the oil in a large saucepan on a medium-high heat. Cook the chicken until lightly browned.
- Reduce heat to medium. Add the onion, green pepper, potato and sweet potato. Cover and cook for 5 minutes, stirring occasionally, until veg begins to soften.
- Add the garlic and chillies. Cook for 1 minute. Add tomatoes, oregano, salt, pepper and half the coriander. Cook for 1 minute.
- Pour in the stock. Bring to the boil, then cover and simmer over a low-medium heat until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes. (If serving with rice, cook that now.)
- Sprinkle with the remaining coriander just before serving. Serve with rice or fajitas.
Tip
Depending on who I'm making this for I alter the amounts of chilli and pepper. If you're unsure of how hot you can handle, try using just 1 chilli and 1 to 2 teaspoons pepper. Taste at end of cooking and add more pepper if desired.
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Reviews & ratings
Average global rating:
(5)
Reviews in English (5)
very pleased . My family loved we will be having this again . - 23 Sep 2013
- 11 Oct 2012
Very pleased shame I had no fresh coriander and chillies just improvised and used 2 tea spoons of chilli sauce and some dried coriander still tasted wonderful - 13 Jun 2013
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