A family friendly meal that you can prep, set and forget. I like to make a large batch and use the leftovers across multiple meals saving time during those busy weeknights.
INGREDIENTS:
chicken thigh/drumsticks (I use both for a budget friendly protein source)
2 carrots diced
1 onion, diced
4-5 garlic cloves, finely chopped
1 capsicum sliced
large can of black beans/kidney beans
1 can tinned tomatoes
1 cup of chicken stock
2 Tbsp taco seasoning
1 Tbsp paprika
1 Tbsp oregano
METHOD:
Sear chicken in a hot pan with olive oil or ghee
Once chicken has some colour, remove and add in carrot, onion, garlic, along with the spices. Cook for a few minutes, scraping bottom of pan for the toasty spices.
Add in the tomatoes and stock then return the chicken back.
Place in oven and cook for about 2-3 hours on a low heat (~150C).
I like to remove the lid for the last 30 min and crank up the heat so the sauce thickens up.
Serve with rice, tacos, toast in burritos, or pile on top of potato with your fav Mexican toppings.
Kristen Djermanovic
Accredited Sports Dietitian
Perinatal and Women’s Health
