Mexican Chicken with Spices and Beans
Ingredients
- 700g boneless chicken thighs, cut into strips
- 3 tbsp oil
- 5 cloves of garlic, finely chopped
- 2 small onions, finely diced
- 1.5 tsp salt
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp chilli powder
- 1 tsp black pepper
- 1/2 tsp curry powder
- 1/2 tsp oregano
- 1/2 tsp basil
- 1 can chopped tomatoes
- 1 can kidney beans
- handful of olives (adjust to taste)
- handful of jalapenos (adjust to taste)
Preparation
Heat oil in a large pan, add the diced onion + garlic + salt, saute until brown. Add a splash of water if the pan seems dry.
Add the dry spices and saute for a few mins, again add water if the spices start to burn. Next add the canned tomatoes, mix and cook covered until the oil separates.
Next add in the chicken, kidney beans, olives + jalapenos, mix well. Cook over a medium flame, stirring occasionally until the chicken is fully cooked. I didn't add any extra water to the dish as the chicken released plenty but if you'd like more sauce, add a splash more water and boil for 5 - 8 mins.
Serve with your favourite sides and enjoy!