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Add a photoRaciónes: 12
Ingredientes
- 1 Tbsp. Vegetable oil
- 8 x Boneless, skinless chicken thighs
- 1 x Onion
- 2 x Garlic cloves
- 1 tsp Chilli pwdr, (1 to 2)
- 1 x 400 gram can minced tomatoes
- 175 ml Warm chicken stock
- 1 x 400 gram can kidney beans, liquid removed
- 1/2 tsp Dry oregano
- 100 gm Tortilla chips
- Salt and pepper
- Soured cream and coriander leaves, to garnish
- Buttered rice to serve
Direcciones
- 1 Heat the oil in a large pan. Cut the chicken into large pcs and add in to the pan.
- 2 Slice the onion and add in to the pan. Crush in the garlic and cook for a few min till golden brown.
- 3 Add in the chilli pwdr, stir-fry for 30 seconds and stir in the tomatoes, stock, kidney beans and oregano. Season, cover and simmer for 15 min till the chicken is tender.
- 4 Put the chicken in a serving dish and scatter over the tortilla chips. Top with a dollop of soured cream and sprinkle over a little extra chilli pwdr and some coriander leaves. Serve with a separate dish of rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 3751g | |
| Recipe makes 12 servings | |
| Calories 708 | |
| Calories from Fat 75 | 11% |
| Total Fat 8.69g | 11% |
| Saturated Fat 1.38g | 6% |
| Trans Fat 0.05g | |
| Cholesterol 14mg | 5% |
| Sodium 5355mg | 223% |
| Potassium 7044mg | 201% |
| Total Carbs 154.85g | 41% |
| Dietary Fiber 37.6g | 125% |
| Sugars 88.51g | 59% |
| Protein 32.91g | 53% |
