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Spicy chicken fillet and bean stew

Very tasty and hearty. The recipe will definitely be useful for cool autumn evenings.

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Servings4 Serving
CategoryDifficultyEasy
Ingredients
 600 g Chicken fillet
 80 g Onion
 1 Fresh chilli pepper (or chilli flakes or powder)
 17 g Garlic
 450 g Canned red beans
 295 g Canned corn
 680 g Canned cherry tomatoes in their own juice
 185 g Bell pepper (paprica)
 20 g Cornstarch (may not seem I wanted darker)
 20 g Dill
 5 g Oil
 Spices to taste
Directions
1

Cut the chicken fillet into strips (I had marinated it the night before in adjika and mustard) and fry in a pan (no oil, steam).

2

After a while, add the chopped peppers.

3

In a separate pan, fry the onion and garlic (then they give the food a special taste), but you can also not fry and add immediately to the meat and peppers.

4

After a while, add the dehydrated and washed beans and canned corn.

5

Allow to steam for 10-15 minutes and add (if desired) cornstarch at the end.

6

Stir in the dill at the very end.

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Nutrition Facts

Finished product weight 2352

Servings 4


1 serving contains
Calories 438
% Daily Value *
Total Fat 9.3g15%
Total Carbohydrate 51g17%
Protein 49.2g99%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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