20.05.2020
35
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

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.

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.

1. 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.

1. Stage. Cut the meat into small pieces and add to the <strong>stew</strong> . Cook for 15 minutes, season if necessary.

4. Stage

Mexican stew is ready, serve hot.

1. Stage. <strong>Mexican</strong> stew is ready, serve hot.

5. Stage

Bon Appetit!!!