Mexican Chicken

Tomoko who lives with us made this for dinner tonight. I made a couple of changes to the recipe she brought home, and this is what we finished up with.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  tablespoons  oil
• 1  medium onion, chopped
• 1  teaspoon  minced garlic
• 500  g skinless chicken thighs, diced
• 1⁄2 cup red capsicum (bell pepper)
• 1  tablespoon Mexican chili powder (or to taste)
• 1  teaspoon dried oregano
• 1  teaspoon cumin powder
• 2  teaspoons paprika
• 2  teaspoons  chicken stock powder
• 1 (415 g) can chopped tomatoes
• 1 (450 g) can  refried beans
• 1⁄2 cup water

Directions

1. Heat the oil in a large pan, and fry the onion and garlic for a couple of minutes.
2. Add the diced chicken and capsicum and cook for a further 4 minutes or until all the chicken has changed colour.
3. Add spices and stock powder and cook for 1 minute.
4. Add the remaining ingredients, bring to the boil, then reduce the heat and simmer for another 15 minutes Serve over steamed rice.
5. I like to serve grated cheese, sour cream and gaucomale so people can add them themselves.