(Serves 4 People)


  • 1 Mexican sachet
  • 2 red onions
  • 1 red pepper
  • 1 yellow pepper
  • 4 pieces of diced chicken breast
  • 1 cub of chicken stock
  • 1 tin of chopped tomato
  • 1/2 fresh lime

  1. Slice red and yellow peppers and roast in oven with a little oil.

  2. Finely dice 1 large onion.

  3. In pan mix onion with 1 Mexican sachet, then heat pan and gently fry on medium heat.

  4. Empty contents of pan and cooked diced chicken until golden brown.

  5. Add cooked onions, roasted peppers, tinned tomatoes, chicken stock and lime juice, cook on a low heat for two hours to add flavour.

  6. Serve with rice.


  • Add splash of red wine, smoked paprika, coriander, chilli for extra flavour.
  • Try and cook your stew one day before serving for extra flavour.
  • Transform your meal and serve with, shredded iceberg lettuce, salsa, guacamole, grated cheese and sour cream.