Mexican-style stew
Description
The dish is prepared without unnecessary complications. It's not exactly known in which country stew was invented, as similar dishes exist in many cuisines around the world. In this recipe, I've tried to recreate a traditional Mexican-style stew using typical Mexican ingredients—beans, corn, and chicken. Mexicans often add chili pepper as well, but that makes the dish extremely spicy; for this reason, I've omitted chili pepper from the recipe. Despite this, thanks to the spices, the Mexican-style stew turns out quite piquant, very aromatic, and juicy. The finished dish is ready to be served.
Instructions
- 1
Step 1
Slice the onion into half-rings. Heat vegetable oil in a frying pan, add the sliced onion and sauté over low heat for 3-4 minutes.
- 2
Step 2
Add the carrot, cut into cubes, to the pan with the onion.
- 3
Step 3
Remove the core and seeds from the sweet pepper. Cut the pepper into small pieces and add to the pan.
- 4
Step 4
Slice the tomatoes into half-rings or quarter-rings and add them to the frying vegetables.
- 5
Step 5
After another 5 minutes, add the corn to the skillet and continue simmering the vegetables.
- 6
Step 6
After another 5-6 minutes, add the beans to the skillet. When the beans have simmered for a couple of minutes, add all the necessary spices to taste.
- 7
Step 7
Cut the chicken fillet into cubes and add it to the vegetables in the pan. Simmer over low heat for 10-15 minutes until the chicken pieces are cooked through, then serve immediately.