Chicken and Red Kidney bean stew

Chicken and Red Kidney bean stew About a couple of weeks ago I made this stew last minute for my husband before he went to work, I didn’t know what to make that day so I quickly whipped this up. He also took some to work for his friend. I got a call later that night from my husband saying do you still have that stew leftover, he said my friend is saying if there’s any leftovers tell her to save it for me please “it’s so delicious”. Of course I had leftovers because I always make extra so the next day he took the leftovers to work and his friend said he ate it for 2 days straight. I made it again today for dinner, If you’re looking for a delicious and easy meal to make for your family make this stew and serve it with white rice like I did, I promise you everyone will love it. Written recipe and measurements are on the link in my bio!! Enjoy!!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Cut the chicken breasts into small bite size strips, then put the chicken in a large bowl. Season the chicken with all the spices (garlic powder, onion powder, cumin, paprika, oregano, salt, black pepper, chili flakes, Sazón) and give it a good mix.

Step 2

2. Put a pan on high heat add olive oil then the chicken. Cook the chicken for about five minutes then add in the garlic, onion and bell pepper and stir together, then add in the tomato paste stir again until the tomato paste is mixed in really well.

Step 3

3. Next add in the drained and rinsed kidney beans the coconut milk, water and chicken bouillon stir everything really well cover and let it cook on medium to high for about 20 minutes. Lastly add in a handful of cilantro and enjoy it with some white rice.

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