Mexican Chicken with Corn and Beans

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  1. Chicken Breast – 4 Nos Cut to strips.
  2. Coloured Capsicum- 3 NOS cubes
  3. Onion -2 Nos chopped
  4. Tomatoes- 2 Nos cut to cubes
  5. Pepper Powder- ½ tsp
  6. Oregano- ½ tsp
  7. Sweet corn (tinned) – 1 cup
  8. Beans (Kidney bean) (Tinned) -1 cup
  9. Red Chilli flakes -1/2 tsp
  10. Garlic- crushed 4-5 Nos
  11. Cummin Powder-1/2 tsp
  12. Tomato Paste: 2 table spoon
  13. Olive oil.
  14. Green chili-2-3 Nos (optional)


  1. Clean cut the chicken and marinate it with lemon juice and pepper powder.
  2. Heat Oil, add crushed garlic, when it turns golden add cummin seeds. When cummin sputter add onions and saute till it is light pink. Add the the chicken pieces and cook it in slow flame covered adding few spoons of water.
  3. Once it is cooked, add chopped tomato, capsicums and saute for 2-3 minutes. Add pepper powder, crushed red chili powder, tomato paste, oregano. Saute all for few minutes.
  4. Add the sweet corns and beans to the chicken and mix well. Add Salt to taste and let it cook in low flame for few more minutes. All the water should evaporate.( If you need gravy retain the water or little more water as per requirement.)
  5. Decorate it with coriander leaves and serve with Mexican rice or tortillas. This is good for stuffing tortillas too.

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