Ingredients:
4 Chicken breasts – chopped into chunks
2 cloves of garlic – crushed
1 medium onion – chopped
2 tbsp chilli powder
1 tsp ground cumin
200 ml chicken stock
400g tin of chopped tomato’s
1 tbsp tomato puree – 1/2 syn
1 tin red kidney beans
salt and pepper
Method:
Spray a large saucepan with fry light and over a medium heat add chicken to pan. Cook chicken, until starting to brown.
Add garlic, onion, chili powder and cumin. Cook, stirring often until onion is tender.
Stir in stock, tomatoes, tomato paste, salt and pepper and bring to a boil.
Reduce heat and simmer for 15 minutes.
Stir in the beans and simmer, stirring occasionally, until sauce is thick, about 10 minutes.
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