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Mexican Chicken Stew

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2 tablespoons olive oil
  • 1 large red onion, peeled and finely sliced
  • 1 fresh chilli, finely sliced
  • 2 celery sticks, trimmed and finely sliced
  • 4 chicken breasts, sliced into strips
  • 1 Knorr Chicken Stock Pot
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 x 400 gram tin of kidney beans
  • 1 x 400 gram tinned tomatoes
  • 320 grams basmati rice
  • 1 lime

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

710kcal

Energy (kJ)

2969kJ

Protein (g)

43.5g

Carbohydrate incl. fibre (g)

95.1g

Carbohydrate excl. fibre (g)

82.9g

Sugar (g)

7.8g

Fibre (g)

12.2g

Fat (g)

18.4g

Saturated fat (g)

3.1g

Unsaturated fat (g)

13.4g

Monounsaturated fat (g)

10.6g

Polyunsaturated fat (g)

2.7g

Trans fat (g)

0.0g

Cholesterol (mg)

89mg

Sodium (mg)

1370mg

Salt (g)

3.42g

Vitamin A (IU)

1560IU

Vitamin C (mg)

29.7mg

Calcium (mg)

133mg

Iron (mg)

7.43mg

Potassium (mg)

1413mg

Total

2840kcal

11878kJ

174.1g

380.4g

331.5g

31.0g

48.8g

73.5g

12.3g

53.7g

42.3g

10.7g

0.1g

355mg

5480mg

13.68g

6239IU

118.7mg

533mg

29.71mg

5652mg


  • 1 Heat the oil in a large saucepan, add most of the onion (reserving a small handful for the guacamole), the chilli and celery, then cook gently until softened.
  • 2 Stir in the chicken and allow to brown for a minute or so.
  • 3 Boil the kettle. Measure out 250ml of boiling water in a measuring jug, add the Knorr Chicken Stock Pot and stir to make a stock.
  • 4 Stir the spices and kidney beans into the pan, season with black pepper, then pour in the stock and tomatoes, stirring well. Simmer for around 25 minutes, or until the chicken is cooked and the sauce has reduced.
  • 5 Meanwhile, cook the rice in double the amount of boiling water until tender and the liquid has been absorbed.
  • 6 Halve and destone the avocado, then scoop out and roughly chop on a large board. Add the coriander leaves and reserved onion, chopping it all together into a chunky guacamole. Squeeze over the lime juice.
  • 7 Season the stew to taste with lime juice and black pepper, then enjoy with the rice and guacamole.