20.05.2020
60
Recipe information
Cooking:
30 min.
Servings per container:
6
Complexity:
Easy
Calorie content:
1373.86
Carbohydrates:
101.06
Fats:
37.03
Squirrels:
146.89
Water:
7.76
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: 191
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Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Chicken fillet | 500 Column |
| 2. | Tomatoes | 3 PC. |
| 3. | Bell pepper | 3 PC. |
| 4. | Carrot | 2 PC. |
| 5. | Bulb onions | 2 PC. |
| 6. | Canned corn | 350 Column |
| 7. | Canned food. beans | 350 Column |
| 8. | Vegetable oil | 30 Ml |
| 9. | Garlic | 2 clove |
| 10. | Spice | taste |
| 11. | Black pepper | taste |
| 12. | Salt | taste |
Cooking
1. Stage
Cut the onions in half rings and fry in vegetable oil. Add the diced carrots to the onion, fry a little and add the chopped pepper. Hold on fire for a while and add chopped tomatoes. Stew for a few minutes.
2. Stage
Pour corn and beans without liquid into the pan. Add garlic, spices and salt.
3. Stage
Cut the meat into small pieces and add to the stew . Cook for 15 minutes, season if necessary.
4. Stage
Mexican stew is ready, serve hot.
5. Stage
Bon Appetit!!!
Potato dumplings
views
: 191
date: 21.05.2020
Pumpkin Baked Chicken
views
: 88
date: 21.05.2020
Rice porridge in a pot
views
: 103
date: 21.05.2020
Baked pumpkin with seeds
views
: 71
date: 21.05.2020
Portuguese eggplant
views
: 246
date: 20.05.2020
Broccoli fritters with milk
views
: 81
date: 20.05.2020