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Mexican Chicken Stew
with Black Beans and Corn
According to research, black beans contain as many antioxidants as blueberries and Brussel sprouts! We've added it to this Mexican stew along with some sweet corn kernels and peppers to make it extra satisfying.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
680 g
Filets de poitrines de poulet
1 pièce(s)
Haricots noirs
2 pièce(s)
Poivron rouge
1 pièce(s)
Tomates en dés
56 g
Oignon rouge
3 cs
Mélange pour ragoût mexicain
7 g
Coriandre
340 g
Riz brun
⅔ tasse(s)
Maïs en grains
2 pièce(s)
Concentré de bouillon de poulet
1 pièce(s)
Lime
Pas inclus dans votre livraison
1 cc
Sucre*
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Prep: Wash and dry all produce. Core and slice the red peppers. Chop the cilantro. Strain and rinse the beans. Cut the lime in half. Cut the chicken into 1-inch pieces.
Cook the rice: Combine the rice with 4 2/3 cups salted water in a medium pot and bring it to a boil, then reduce heat to medium. Cover with a lid and simmer until the rice is tender, 23-25 min. (Drain any remaining excess liquid.)
Meanwhile, add a drizzle of oil to a large pan over medium heat. Add the onion. Cook, stirring often, for 3 min. Add the chicken and spice blend to the pan and cook until the chicken is brown all over, 4-5 min.
Add the red pepper, diced tomato, beans, corn, chicken broth concentrate(s) and sugar. Simmer until the stew thickens up slightly and the peppers are tender, 7-10 min. Season with salt and pepper.
Finish and serve: Divide the rice between plates. Top with a scoop of chicken stew. Sprinkle with cilantro and a squeeze of lime. Enjoy!