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Spicy Chicken with Red Bean Stew

Learn to prepare this because you will definitely hear the call of this spicy chicken and stew dish, especially in cold weather. It is a warming and nutritious comfort dish which you can make by combining hot and spicy chicken with creamy red beans and sweet corn. All enhanced with acidic tomatoes and lime. Serve with a pan-fried tortilla.
Learn to prepare this because you will definitely hear the call of this spicy chicken and stew dish, especially in cold weather. It is a warming and nutritious comfort dish which you can make by combining hot and spicy chicken with creamy red beans and sweet corn. All enhanced with acidic tomatoes and lime. Serve with a pan-fried tortilla.

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Ingredients

1 whole chicken (around 3 pounds)
1 teaspoon dried red chili
10 garlic cloves
1 tablespoon fresh parsley
1 teaspoon cinnamon powder
1 teaspoon cumin powder
3 cups of water
2 medium onions, sliced
salt
pepper
1 teaspoon paprika
2 teaspoons of sugar
1 cup canned tomatoes
½ cup sweet corn
½ cup canned red beans
2 teaspoons of lime zest
1 tablespoon lime juice
4 tortillas, cut into wedges

Ingredients

Steps

1
Done

Place the chicken into a roomy baking pan. Add the red chili, garlic cloves, parsley, cinnamon, and cumin.

2
Done

Pour the water over it, cover with the lid, and bring to a boil over medium heat. Reduce to a simmer and cook for 30 minutes.

3
Done

Remove the chicken from the pan and set it aside. Strain the cooking liquid into a bowl. Set this chicken stock aside, too.

4
Done

Heat 1 tablespoon of vegetable oil in a saucepan over low heat and add the onion. Cook and stir until tender and season with salt, pepper, paprika, and sugar, in the process.

5
Done

Add the canned tomatoes. Cook and stir until it bubbles.

6
Done

Add the chicken stock and stir it in. Cover with the lid and simmer for 20 minutes.

7
Done

Add the sweet corn and red beans and stir them in. Season with lime zest and lime juice. Cook and stir for 30 seconds, then remove from heat and set aside.

8
Done

Heat 1 teaspoon of vegetable oil in a skillet over low heat. Cook the tortilla wedges until golden brown.

9
Done

Carve the chicken and serve it with a bowl of stew and 5 - 6 tortilla wedges.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

871 kcal
Calories
59 g
Protein
38 g
Fat
74 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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