Spicy Chicken Stew

    1 hour 15 minutes

    Chilli powder and coriander really compliment the chicken in this spicy dish. You can adjust to your own preferred level of spiciness but I like it hot!

    75 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 3 skinless, boneless chicken breast fillets - cut into small pieces
    • sea salt to taste
    • 1 tablespoon chilli powder, or to taste
    • 1/2 tablespoon ground cumin, or to taste
    • 1/2 teaspoon chilli powder
    • freshly ground black pepper to taste
    • 1/2 teaspoon cayenne pepper
    • 1 small red onion, diced
    • 1 green capsicum, diced
    • 1 yellow capsicum, diced
    • 4 cups (1 litre) water
    • 1 (400g) tin kidney beans, undrained
    • 1 (400g) tin black beans, undrained
    • 1 (200g) tin sweetcorn, drained
    • 1 teaspoon Tabasco sauce
    • 175g tomato purée
    • 1 bunch fresh coriander, chopped

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Heat the oil in a large stockpot over medium heat. Place chicken in the pot; brown on all sides. Season with sea salt, chilli powder, cumin, chilli powder, black pepper and cayenne pepper. Mix in onion, green capsicum and yellow capsicum. Pour in about half of the water and continue cooking 10 minutes, until about half of the liquid has evaporated.
    2. Mix the kidney beans, black beans and sweetcorn into the pot. Season with Tabasco to taste. Reduce heat to low and mix in remaining water and tomato purée. Simmer, stirring occasionally 30 minutes, or until thickened. Top with freshly chopped coriander.

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