Chipotle Chicken & Bean Stew

Its that time of year when stews & soups are the perfect meal to warm your cockles. I was inspired to create a Mexican style stew combining typical ingredients used in Mexican cuisine & a spicy kick from a Chipotle based chilli sauce. This smoky chilli truly has a unique flavour that will make any dish stand out. I served this stew with rustic buttered bread, grated cheddar, jalapeno chillies & an alternative version of guacamole.

4 Servings

Ingredients for the Stew:

1 large onion, finely chopped

2 chicken breasts, diced into bite-sized pieces

500gr butternut squash, peeled & diced into bite-sized pieces

400gr tinned chopped tomatoes

100ml water

400gr tinned kidney beans, drained & rinsed

2 heaped tbsp chipotle hot sauce

1 tsp paprika

S&P

Ingredients for the Guacamole:

2 avocadoes, peeled & roughly mashed with a fork

1 tomato, deseeded & finely chopped

The juice of 1 lemon

1 shallot, finely chopped

S&P

To serve: rustic bread, grated cheddar, jalapeno chillies

Instructions:

Heat 2 tbsp of vegetable oil over a medium heat.

Add the chicken & fry for 2-3 minutes or until sealed on all sides.

Add the butternut squash, tinned tomatoes, water, chipotle hot sauce & paprika.

Simmer on medium low heat for 10 minutes or until the chicken is cooked through & the butternut is almost soft.

Add the kidney beans, bring to a simmer & cook for a further 5-10 minutes or until the butternut is cooked through. Season with S&P.

Simply combine all the guacamole ingredients in a bowl & season with S&P.

Serve the stew topped with grated cheese & jalapenos, with slices of buttered rustic bread & a dollop of guacamole. Enjoy!