Casseroles, Stews

Mexican chicken pot

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

Photographer: Devin Hart

First published: May 2015

Serves: 4

Time to make: 35 mins

Total cost: $28.00 / $7.00 per serve

(at time of publication)

Ingredients

More weights & measures

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

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 579cal

Kilojoules 2430kJ

Protein 49g

Total fat 9g

–Saturated fat 3g

Carbohydrates 65g

–Sugars 23g

Dietary fibre 14g

Sodium 460mg

Calcium 330mg

Iron 6mg

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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