Mexican Chicken and Red Bean Casserole Recipe


Preparation Time30 MinCooking Time25 Min
Ready In55 MinDifficulty LevelMedium
Health IndexAverageServings2
MethodMain Ingredient
Interest Group


 Oil1 Teaspoon
 Boneless chicken thighs6 Ounce, cut into chunks (175 Gram)
 Onion1 Small, chopped
 Garlic clove1 Small, peeled and crushed
 Chili powder1⁄4 Teaspoon
 Chicken stock4 Fluid Ounce (120 Milliliter)
 Tomato puree2 Teaspoon
 Dried oregano1⁄2 Teaspoon
 Salt To Taste
 Freshly ground black pepper To Taste
 Canned red kidney beans3 3⁄4 Ounce (1/2 X 213 Gram / 7 1/2 Ounce)
 Sliced red pepper1⁄4 Cup (4 tbs) (For Garnish)
 Oregano sprig1 (For Garnish)

Nutrition Facts

Serving size

Calories 236 Calories from Fat 65

% Daily Value*

Total Fat 7 g11.2%

Saturated Fat 1.5 g7.7%

Trans Fat 0.1 g

Cholesterol 72.4 mg

Sodium 500.5 mg20.9%

Total Carbohydrates 21 g7.1%

Dietary Fiber 6 g23.8%

Sugars 5.7 g

Protein 22 g45%

Vitamin A 20.9% Vitamin C 53.3%

Calcium 9% Iron 19.2%

*Based on a 2000 Calorie diet


1) In a pan, saute the chicken, onion and garlic in oil and brown the chicken lightly ; stir in the chilli powder and cook for a min.
2) Stir in the stock, tomato puree, oregano and salt and pepper into the pan, allow to boil, simmer covered for 20 min, stirring at intervals.
3)Stir in the kidney beans to the pan, allow to boil and simmer for a further 5 min.

4) Garnish with sliced red pepper, oregano sprig and serve immediately.