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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Grains, Dairy Ainsley’s m, Ew 4 servings

INGREDIENTS

1 tb Vegetable oil
8 Boneless; skinless chicken
; thighs
1 Onion
2 Garlic cloves
1 ts Chilli powder; (1 to 2)
1 400 gram can chopped tomatoes
175 ml Hot chicken stock
1 400 gram can kidney beans; drained
1/2 ts Dried oregano
100 g Tortilla chips
Salt and pepper
Soured cream and coriander leaves; to garnish
Buttered rice to serve

INSTRUCTIONS

1 Heat the oil in a large pan. Cut the chicken into large pieces and
add to the pan.
2 Slice the onion and add to the pan. Crush in the garlic and cook
for a few minutes until golden.
3 Add the chilli powder, stir-fry for 30 seconds and stir in the
tomatoes, stock, kidney beans and oregano. Season, cover and simmer
for 15 minutes until the chicken is tender.
4 Put the chicken in a serving dish and scatter over the tortilla
chips. Top with a dollop of soured cream and sprinkle over a little
extra chilli powder and some coriander leaves. Serve with a separate
dish of rice.
Converted by MC_Buster.
Per serving: 521 Calories (kcal); 11g Total Fat; (18% calories from
fat); 27g Protein; 83g Carbohydrate; 0mg Cholesterol; 165mg Sodium
Food Exchanges: 5 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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