Potato Council
supporting the British potato industry
Spicy Mexican Chicken with Potatoes
Healthy
Prep Time: 15 mins
Cook Time: 45 mins
Serves: 4
In celebration of the United Nations’ International Year of the Potato 2008, the British Potato Council has cooked up some potato recipes from South America, the home of the potato.
This supper dish is ideal for the whole family. Quick and easy to prepare it is a traditional combination of Mexican ingredients including peppers and black beans.
If you like this, try Chilled Avocado and Potato Soup, Chilli Potato Cakes or South American Bean and Potato Salad.
Ingredients
1 tbsp olive oil
4 skinless chicken breasts, diced
1 onion, diced
750g potatoes, diced
1 red pepper, diced
2 tsp Discovery Mexican Chipotle Paste
400g tin black beans, drained and rinsed
400g tin chopped tomatoes
To serve, chopped coriander, soured cream and corn tortillas
Method
Preheat the oven to 200˚C, gas mark 6.
Heat the olive oil in a large frying pan and fry the chicken, onion and potato for 5 minutes. Add the remaining ingredients with 150ml water. Bring to the boil and transfer to a casserole dish. Cover and bake for 45 minutes, stirring half way through or until potatoes are tender and chicken is cooked throughout.
Serve garnished with chopped coriander and warm flour tortillas if required.
More Main Meals
Next Pesto Mashed Potato with Garlic Chicken
Previous Potato Supper with Crispy Chorizo