Mexican chicken stew with toasted corn salsa

"A great dish with depths of flavour"
Prep time:
10 min
Cook time:
30 min
4 people


1½tbsp olive oil
1 x 431g pack chicken fillets, roughly chopped
1 onion, sliced
1 red pepper, chopped
1 garlic clove, chopped
1tsp tomato purée
1tsp mild chilli powder
½tsp ground cumin
400g tin chopped tomatoes
1 x 400g tin kidney beans
75g (3oz) frozen sweetcorn
1 small avocado, peeled and chopped
2 spring onions, sliced
½ lime, zested and juiced
handful coriander, chopped


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