Baked Chicken with Tomato Sauce and Tacos

Ingredients

• 4 chicken breast fillets
• 1 red bell pepper
• 1 yellow bell pepper
• 2 onions
• 1 Garlic clove
• 1 red chili pepper
• 4 tbsp oil
• Salt
• Pepper (freshly ground)
• 1 tsp cumin (ground)
• 1 tsp coriander (ground)
• 3 tbsp tomato paste
• 1 can diced tomatoes (~400 g)
• 1 can corn (~200 g)
• 1 can kidney beans (~400 g)
• 100 g taco chips
• 100 g cheddar cheese (coarsely shredded)

Instructions

1. 1.

   Dice the chicken into 2 cm cubes. Wash, trim, halve, seed, remove white membrane and cut bell peppers into thin strips. Peel and finely chop onions and garlic. Wash chili pepper, slice lengthwise, seed, remove white inner lining and dice finely.

2. 2.

   Sear the chicken in 2 tbsp hot oil until browned all sides. Season with salt, pepper, ½ tsp cumin and coriander; set aside. In 2 tbsp oil, sauté onions, garlic, chili, and bell pepper strips; briefly cook tomato paste. Add diced tomatoes and bring to a boil. Return chicken, drained corn and beans with their liquid to the pan; heat through. Season with salt, pepper, cumin, and coriander. Transfer to a greased baking dish (~25x30 cm, 5 cm high). Stuff tacos into the mixture. Sprinkle cheese on top. Bake in preheated oven at 200°C (bottom rack) for about 20 minutes.

3. 3.