Acapulco Chicken Recipe

• 1 Tbsp. Vegetable oil
• 8 x Boneless, skinless chicken thighs
• 1 x Onion
• 2 x Garlic cloves
• 1 tsp Chilli pwdr, (1 to 2)
• 1 x 400 gram can minced tomatoes
• 175 ml Warm chicken stock
• 1 x 400 gram can kidney beans, liquid removed
• 1/2 tsp Dry oregano
• 100 gm Tortilla chips
• Salt and pepper
• Soured cream and coriander leaves, to garnish
• Buttered rice to serve

1. 1 Heat the oil in a large pan.
2. Cut the chicken into large pcs and add in to the pan.
3. 2 Slice the onion and add in to the pan.
4. Crush in the garlic and cook for a few min till golden brown.
5. 3 Add in the chilli pwdr, stir-fry for 30 seconds and stir in the tomatoes, stock, kidney beans and oregano.
6. Season, cover and simmer for 15 min till the chicken is tender.
7. 4 Put the chicken in a serving dish and scatter over the tortilla chips.
8. Top with a dollop of soured cream and sprinkle over a little extra chilli pwdr and some coriander leaves.
9. Serve with a separate dish of rice.

vegetable oil, chicken, onion, garlic, chilli pwdr, gram, chicken, kidney beans, oregano, tortilla chips, salt, cream, buttered rice

Taken from cookeatshare.com/recipes/acapulco-chicken-62280 (may not work)