Mexican Chicken

Ingredients for 4 servings:

• 500 g chicken breast or beef
• 2 bell peppers, green and red
• 2 onions, red
• 1 spring onion(s)
• 1 clove(s) garlic
• 1 jar Pepper (mild-spicy)
• 1 Piri-Piri from the jar
• 1 can kidney beans
• 1 can of corn
• 1 can of tomatoes, peeled
• 1 can tomato sauce (spicy pizza sauce)
• 250 g rice
• salt water
• 1 cup sour cream
• some oil or clarified butter
• salt and pepper
• some parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Mexican chicken pan with peppers, kidney beans, corn, etc.

Cut the meat into strips and the bell peppers into small pieces. Halve the onions and slice into large rings. Chop, press, or slice the garlic. Deseed and slice the peppers, and deseed and finely chop the piri-piri. Rinse the kidney beans and sweetcorn briefly in a sieve. Cut the peeled tomatoes into pieces. Mix the sour cream with a little milk and 1/2 teaspoon of salt until smooth. Finely chop the parsley. Cook the rice in salted water according to the package instructions. Heat a little oil or clarified butter in a large, non-stick pan. Sear the meat and garlic all over (possibly in two batches so it doesn’t cook in the juices) and season with salt and pepper. Remove the meat from the pan before it is fully cooked, as otherwise it will become dry. Heat a little more oil in the pan and sauté the bell peppers and onions. After about 5 minutes, add the tomatoes and pizza sauce, along with the pepperoni and piri-piri. After another 5 minutes, add the corn and kidney beans and continue simmering. When the peppers are cooked to your desired degree, return the meat to the pan and heat for 5 minutes, stirring. Serve with rice, top with a dollop of sour cream, and sprinkle with fresh parsley.