Casseroles, Stews

Mexican chicken pot

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 4

Time to make: 35 mins

Ingredients

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2 teaspoons oil
1 onion, finely chopped
2 cloves garlic, chopped
2 tablespoons chilli paste
2 x 400g cans no-added salt tomatoes
500g skinless boneless
chicken breasts, halved
2 cups button mushrooms, halved
1 red capsicum, cut into chunks
1 green capsicum, cut into chunks
1 lime, juice
2 teaspoons sugar
400g can pinto beans or chickpeagarbanzoXsgarbanzosX, rinsed and drained
400g kidney beans, rinsed and drained
⅓ cup fresh coriandercilantroX
Polenta
2 cups skim milk
1 ¼ cups polenta
pinch of salt
6 tablespoons plain reduced-fat yoghurt, to serve

Instructions

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1 Heat oil in a non-stick pan. Add onion and garlic and cook until softened. Add paste with tomatoes and cook for a further few minutes.

2 Add chicken with mushrooms, capsicum, lime juice and sugar. Bring to the boil. Reduce heat and simmer for 20 minutes, turning occasionally. Add beans, peas and coriander. Heat through.

3 Meanwhile, cook the polenta by placing milk in a pan with 1 1/2cups water and bring to a simmer. Gradually add polenta, stirring with a whisk. Cook for 3-4 minutes, stirring continuously. Season with salt.

4 Serve chicken with polenta and fresh herbs with a spoonful of yoghurt.

Variations

Make it gluten free: Check chilli paste is gluten free.

Nutrition Info (per serve)

Calories 579 cal

Kilojoules 2430 kJ

Protein 49 g

Total fat 9 g

Saturated fat 3 g

Carbohydrates 65 g

Sugar 23 g

Dietary fibre 14 g

Sodium 460 mg

Calcium 330 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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