Chicken Stew with Feta and Peppers in Mexican Style

Ingredients

• 3 red chili peppers
• 2 red bell peppers
• 4 tomatoes
• 0.5 eggplant
• 3 Garlic cloves
• 1 large onion
• 200 g kidney beans (canned)
• 200 g potatoes
• 4 tbsp corn oil (or peanut oil)
• 0.5 tsp coriander
• 1 tsp cumin
• 800 g chicken breast fillets (cut into pieces)
• 0.5 l vegetable broth
• coriander leaves (for garnish)
• 125 g sheep cheese
• 2 tbsp crème fraîche

Instructions

1. 1.

   Wash the chili peppers, dry them, remove seeds and slice into thin strips. Wash the bell peppers, deseed and cut into pieces. Blanch tomatoes, cool, peel and chop into pieces. Wash eggplant, pat dry and dice. Peel onion and garlic cloves and finely mince both. Drain kidney beans. Peel potatoes and cube them. Dice sheep cheese.

2. 2.

   Sauté onions and garlic in hot oil, add coriander, cumin and chicken breast fillets, brown all around. Add chili, bell pepper, tomato, potato, eggplant and kidney beans. Pour in broth, season with salt and simmer covered for 30 minutes, stirring occasionally. Serve by adding a dollop of crème fraîche to each portion and sprinkling sheep cheese on top. Garnish with coriander leaves.