You may also like
Categories:
cilantro olive oil onion red chili pepper chicken breast flour mixed beans tomatoes light brown sugar lime salt
Viewed: 38 - Published at: 3 years agoIngredients
- 2 ounces cilantro
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 red chili pepper, deseeded and finely chopped
- 1 lb chicken breast, diced
- 1 tablespoon all-purpose flour
- 14 ounces mixed beans, drained
- 2 (14 ounce) chopped tomatoes with garlic
- 1 tablespoon light brown sugar
- 1 lime, juice
- 1 pinch salt and pepper
Method
- Preheat the oven to 325F Chop the leaves off the cilantro stalks and cut the stalks finely.
- Rewrap the leaves and put in the fridge.
- Heat 1tbsp olive oil in a large non-stick ovenproof casserole and fry the onion, cilantro stalks and chili for 5-7min until the onion is soft and golden.
- Spoon on to a plate and set aside.
- Add remaining 1tbsp oil to the casserole and fry the chicken for 5min or until golden.
- Return the onion mixture to the casserole and stir in the flour.
- Add the beans, tomatoes and sugar, then bring to the boil.
- Cover the casserole with a tight-fitting lid and cook in the oven for 40min.
- To serve, finely chop the cilantro leaves and stir into the casserole with the lime juice.
