8 Servings 80 min Cook
1 Tbsp Olive Oil
2 Large Onions
1 Clove Garlic
2 Pepperr Red Pepperrs
1 Package (10 oz) Green Pepperrs
1 Can (15 oz) Tomatoes
4 2/3 Cup Kidney Beans
1 1/2 Cup Chicken Broth
1 Sprigs Fresh Cilantro
2 3/4 Lb Chicken Breast
1 1/2 Tbsp Pepper
Heat oil and brown chicken in a casserole dish, then remove with a slotted spoon and set aside.
Tip in the onions and red chillies, then fry for 5 minutes until the onions start to soften and turn translucent.
Add peppers, tomatoes, beans and hot stock.
Put the chicken back on top, add black pepper, half-cover with a pan lid and cook for 50 minutes, until the chicken is cooked through and tender.
Stir through chop cilantro and serve.
