Spicy Mexican Chicken With Potatoes

• 1 tablespoon olive oil
• 4 skinless chicken breasts, diced
• 1 onion, diced
• 1 2/3 lbs potatoes, diced
• 1 red pepper, diced
• 2 teaspoons chipotle paste
• 14 ounces black beans, drained and rinsed
• 14 ounces chopped tomatoes
• To serve
• chopped cilantro
• sour cream
• flour tortilla

1. Preheat the oven to 400u0b0F.
2. Heat the olive oil in a large frying pan and fry the chicken, onion and potato for 5 minutes.
3. Add the remaining ingredients with 2/3 cup water. Bring to the boil and transfer to a casserole dish.
4. Cover and bake for 45 minutes, stirring half way through or until potatoes are tender and chicken is cooked throughout.
5. Serve garnished with chopped cilantro and warm flour tortillas if required.

olive oil, chicken breasts, onion, potatoes, red pepper, paste, black beans, tomatoes, cilantro, sour cream, flour tortilla

Taken from www.food.com/recipe/spicy-mexican-chicken-with-potatoes-325150 (may not work)