Name: Mary Berry Mexican Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 chicken breasts or 8 chicken thighs (boneless) – Tender and flavorful.; 2 tbsp olive oil – For browning the chicken.; 1 large onion (chopped) – Adds a savory base.; 2 garlic cloves (minced) – Infuse the dish with flavor.; 2 red bell peppers (sliced) – Adds sweetness and color.; 400g canned chopped tomatoes – Creates a rich sauce.; 150ml chicken stock – Adds depth to the sauce.; 1 tsp smoked paprika – For smoky flavor.; 1 tsp ground cumin – Adds earthy warmth.; 1/2 tsp chili powder – Adjust for desired spice level.; 400g canned black beans or kidney beans (drained and rinsed) – Adds protein and texture.; Salt and pepper – To season.; 1 lime (juice and zest) – Brightens the dish.; Fresh coriander (chopped) – For garnish.

Mary Berry Mexican Chicken

Print Recipe

This dish features chicken cooked in a rich, spiced tomato sauce with a variety of traditional Mexican-inspired ingredients such as beans, peppers, and chili. It’s hearty, warming, and packed with bold flavors, making it an ideal dish for any occasion.

Author: Ekani Ella
Prep Time: 15
Cook Time: 30
Total Time: 45 minutes
Yield: 4 1x
Category: Main Course
Method: Searing and Simmering
Cuisine: Mexican

Ingredients

Scale

4 chicken breasts or 8 chicken thighs (boneless) – Tender and flavorful.
2 tbsp olive oil – For browning the chicken.
1 large onion (chopped) – Adds a savory base.
2 garlic cloves (minced) – Infuse the dish with flavor.
2 red bell peppers (sliced) – Adds sweetness and color.
400g canned chopped tomatoes – Creates a rich sauce.
150ml chicken stock – Adds depth to the sauce.
1 tsp smoked paprika – For smoky flavor.
1 tsp ground cumin – Adds earthy warmth.
1/2 tsp chili powder – Adjust for desired spice level.
400g canned black beans or kidney beans (drained and rinsed) – Adds protein and texture.
Salt and pepper – To season.
1 lime (juice and zest) – Brightens the dish.
Fresh coriander (chopped) – For garnish.

Instructions

Step 1: Sear the Chicken

Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Brown the chicken on both sides for 4-5 minutes until golden. Remove the chicken from the skillet and set aside.

Step 2: Sauté the Vegetables

In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until softened. Add the sliced bell peppers and cook for another 2 minutes.

Step 3: Build the Sauce

Stir in the smoked paprika, cumin, and chili powder, and cook for 1 minute to release the spices’ aromas. Add the chopped tomatoes and chicken stock, stirring well to combine.

Step 4: Add the Chicken and Beans

Return the seared chicken to the skillet, nestling it into the sauce. Add the drained beans and stir gently. Bring the mixture to a simmer.

Step 5: Cook the Dish

Cover the skillet with a lid and cook over low heat for 20-25 minutes, or until the chicken is cooked through and the flavors have melded.

Step 6: Finish and Garnish

Stir in the lime juice and zest, then sprinkle with fresh coriander. Adjust seasoning with salt and pepper if needed.

Step 7: Serve

Serve the Mexican chicken hot with rice, tortillas, or a fresh green salad. Add your favorite toppings like sour cream or avocado for an extra burst of flavor.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-mexican-chicken/