MEXICAN
CHICKEN AND VEGETABLES
A dish for
using up cooked chicken!
Serves 4
4 PP per portion
400g cooked chicken, cut into chunks
2 red chillies, deseeded and chopped
1 teaspoon chilli powder (or more if you like it spicy)
½ oregano
1 red pepper, chopped
2 medium carrots, sliced
1 tube tomato puree
1 bunch spring onions, chopped into 2” pieces
2 garlic cloves, crushed
Salt & freshly ground black pepper to taste
¼ teaspoon ground cumin
1 can (380g) kidney beans, drained
100g button mushrooms
200mls water
Dry fry the garlic and chilli in a non stick pan for 3 minutes. Add the carrots, red pepper and spring onions. Stir in the chilli powder, salt, oregano, cumin and pepper to taste. Add the water and tomato puree; simmer until vegetables are soft, add mushrooms, kidney beans and cooked chicken and cook until chicken is thoroughly heated through
