Mexican chicken stew
Ingredients
- 1 tbsp. olive oil
- 1 onion, finely sliced
- 3 skinless chicken breasts, cut into finger-sized strips
- 1 green pepper, deseeded and diced
- 1-1½ tsp chipotle paste, to taste, we used Discovery
- 1 L (1¾ pint) chicken stock
- 100 g (3½oz) easy-cook rice, washed
- 410 g tin black-eyed beans, drained and rinsed
- Large handful fresh coriander, roughly chopped
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