Spicy and sweet stew in Mexican style. Great for midweek dinner. Packed full of flavour, quick and comforting.
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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
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Method Prep:15min › Cook:30min › Ready in:45min
Bring a pot of salted water to the boil, cook pasta until al dente. Drain.
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.
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.