Spicy Stew with Chicken, Beans and Corn

Ingredients

• Chicken Breast150 g
• Beans3/4 cup (150 g)
• Corn1/2 unidad (125 g)
• Garlic1 clove (3 g)
• Onion1/4 count (38 g)
• Paprika1/2 teaspoon (2 g)
• Chili Peppers1/3 count (15 g)
• Parsley1 tablespoon (4 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans.

2. 2

   Step 2

   Shell the corn and place in a pot with boiling water for 10 to 12 minutes. Once done, remove, drain and set aside.

3. 3

   Step 3

   Separately, heat a pot over medium-high heat, chop onion and garlic.

4. 4

   Step 4

   Once heated, add the oil, vegetables, a pinch of salt and stir-fry for 5 minutes over medium heat.

5. 5

   Step 5

   Meanwhile, cut the chicken into small strips, and once the onion is translucent, add the chicken and paprika.

6. 6

   Step 6

   Stir and cook for approximately 5 minutes.

7. 7

   Step 7

   Next, add the cooked beans, corn and a little of the bean broth or water. Add the liquid gradually to avoid a soup-like consistency.

8. 8

   Step 8

   Once boiling, cover and let it cook for 10 minutes.

9. 9

   Step 9

   Add the previously chopped chili, parsley, stir and season to taste.

10. 10

    Step 10

    Remove from heat and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Spicy Stew with Chicken, Beans and Corn can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.