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Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 4 skinless, boneless chicken breast fillets - diced coarsely ground black pepper to taste

  3. 1 large onion, chopped

  4. 6 cloves garlic, minced

  5. 3 green chillies, seeded and minced

  6. 1 green pepper, chopped

  7. 1 red pepper, chopped

  8. 1 (200g) punnet mushrooms, sliced

  9. 3 (400g) tins pinto beans, drained

  10. 4 spring onions, chopped

  11. 1 bunch fresh parsley, chopped

  12. 225ml (8 fl oz) white wine

  13. 2 (500g) tubs chicken stock

  14. 1 teaspoon dried rosemary

  15. 1 teaspoon dried thyme

  16. 1 tablespoon dried oregano

  17. 1 1/2 tablespoons ground cumin

  18. 2 bay leaves

Instructions Jump to Ingredients ↑

  1. In a large pot over medium high heat, cook chicken in olive oil with black pepper until brown. Stir in onion, garlic and chillies and cook until onion begins to soften.

  2. Stir in green and red peppers, mushrooms, beans, spring onions and parsley. Pour in wine and chicken stock. Season with rosemary, thyme, oregano and cumin. Place bay leaves in pot, cover and reduce heat and simmer 90 minutes.

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