Chocolate Mexican stew

    45 min

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

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    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

    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.

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