Mexican Chicken

To make this dish vegetarian, replace the chicken with two cans of kidney beans and replace the chicken stock powder with vegetable stock powder.

Serves 6

Ingredients

• 600g skinless chicken breast diced
• 1 cup onion diced
• 1 cup capsicum diced
• few sliced mushrooms (optional)
• 1 x 415g can refried beans
• 1 x 400g can diced tomatoes
• 1 tsp crushed garlic
• 2 tsp dried cumin
• 2 tsp paprika (smoked paprika gives a lovely smoky flavour - 2 small tsp is plenty if using smoked paprika)
• 2 tsp dried oregano
• 1/4 tsp chilli powder (or to taste)
• 2 tsp chicken stock powder
• cooking spray

Directions

In a large non stick pan coated with cooking spray sauté the chicken and garlic for about 4 minutes. Add the onion, capsicum and mushrooms, if using, and cook a further 2 minutes. Add cumin, paprika, oregano, chilli powder and stock powder and cook 1 minute. Add tomatoes and refried beans and mix well. Bring to boil then simmer for 2 minutes. Serve with lightly cooked veggies such as broccoli, cauli, beans and carrots.