Chocolate Mexican stew

    Chocolate Mexican stew

    2saves
    45min


    Be the first to make this!

    About this recipe: Spicy and sweet stew in Mexican style. Great for midweek dinner. Packed full of flavour, quick and comforting.

    Ingredients
    Serves: 4 

    • 200g farfalle or fusilli pasta
    • 2 tablespoons vegetable oil
    • 1 clove garlic, chopped
    • 1/2 tin crushed tomatoes
    • 1 chicken breast half, cubed
    • 3/4 cup vegetable bouillon
    • 1/2 teaspoon crushed chili pepper flakes
    • 1/2 teaspoon cinnamon
    • 2 squares bitter chocolate
    • 1/3 tin kidney beans
    • 2 tablespoons sweetcorn, minced
    • salt to taste
    • 1 lemon, juiced
    • 1/2 bunch chopped fresh parsley

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Bring a pot of salted water to the boil, cook pasta until al dente. Drain.
    2. In a saucepan, heat the oil and saute garlic. Stir in crushed tomatoes and simmer until thickened. Add chicken, bouillon, chili, cinnamon and salt, mix well, cover and simmer for 5 minutes.
    3. Add chocolate squares, stir until melted. Mix in 1/2 beans and minced sweetcorn. Simmer until liquid evaporates and the stew thickens. Season with lemon juice to taste. Serve over pasta, garnished with the remaining beans and parsley.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate