Mexican-Style Chicken Stew
Ingredients
- 1 large onion peeled and quartered
- 2 cloves garlic peeled
- 15 g vegetable oil
- 1/2 tsp cayenne pepper
- 1 tsp dried oregano
- 2 tsp smoked paprika
- 11/2 tbsp dried cumin
- 400 g can diced tomatoes
- 600 g chicken breast cut into 3cm pieces
- Salt and pepper to season
- 425 g can cannellini beans drained and rinsed
- 400-425 g can sweet corn (no added sugar) drained
Instructions
- Put onion and garlic in the Thermomix and chop for 3 seconds | Speed 5
- Scrape down the sides of the bowl, add oil, cayenne pepper, oregano, paprika and cumin and sauté with the measuring cup (MC) off for 3 minutes | Varoma | Speed 1
- Add tomatoes, chicken, salt and pepper and cook with the MC half off for 15 minutes | 100C | Reverse | Speed soft
- Add beans and sweet corn and cook with the MC half off for 5 minutes | Varoma | Reverse | Speed soft