Mexican Cuisine
Ingredients:
- 650 g salad
potatoes, halved
- 2 tbsp olive oil
- 1 onion, chopped
- 2 tsp ground cumin
- ½ tsp dried
chilli flakes
- 300 g cooked
chicken, cut into bite-sized chunks
- 1 can (400 g) chopped tomatoes
- 3 tbsp chopped fresh coriander (optional)
- 2 garlic cloves, crushed (optional)
Directions:
- Heat the oil in a large non-stick frying pan, add the
onion and fry for 2 minutes until soft.
- Add the potatoes, garlic, cumin and chilli and cook for a
further minute, stirring.
- Add the chicken, canned tomatoes, then half fill the can
with water and add this to the pan.
- Bring the mixture to the boil then simmer uncovered for
14 minutes until the potatoes are tender and the sauce thickened slightly.
- Stir in the coriander and season to taste.
- Serve in bowls with green beans.