Mexican chicken pan

Ingredients for 3 servings:

• 400 g chicken breast fillet(s)
• 1 onion(s)
• 1 red bell pepper(s)
• 1 can kidney beans, about 425 ml
• e.g. oil, for frying
• 2 tbsp tomato paste
• 4 tbsp spice mix for chili con carne, recipe in my profile
• 1 tsp thyme
• 500 ml tomato(s), pureed
• n. B. liquid

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

similar to Fix – but without Fix; as a main course or as a party stew

As a substitute for the spice mix, you can use 3-4 teaspoons of sweet paprika, 1-2 teaspoons of oregano, 1-2 teaspoons of cumin, 1-2 teaspoons of mixed pepper, 1-2 teaspoons of salt, and 1-2 teaspoons of cayenne pepper. For the liquid, you can use vegetable broth, chicken broth, vegetable juice, tomato juice, red wine, or water. Cut the meat into strips, like schnitzel. Peel the onion and cut it lengthwise into thin wedges. Peel the bell pepper, halve it lengthwise and crosswise, and also cut it into strips. Rinse the kidney beans thoroughly and drain. First, brown the meat all over in hot oil, then remove and set aside. Brown the onion strips, then sweat the bell pepper strips with them, briefly roast the tomato paste and spices, and then deglaze with the passata. Let everything simmer gently for about 5 minutes. Then add the meat strips and the kidney beans and simmer for another 5 minutes. Adjust the consistency with a little liquid if desired. This Mexican chicken stir-fry can be served in a variety of ways: Simmered without liquid until thickened, as a filling for Mexican tortillas or similar dishes. Add a little liquid to rice or baguette as a stir-fry dish. Add more liquid to baguette, tortilla chips, or similar dishes as a stew, or double it for parties. The dish also tastes great reheated, so it’s easy to prepare ahead of time, provided the meat is cooked thoroughly. If you like more vegetables, you can add a yellow bell pepper, sliced ​​into strips, and/or a can of corn (about 425 ml), and/or a few sliced ​​green onions.