Spicy Chicken and Bean Skillet with Bell Pepper and Cumin

A quick skillet of tender chicken, bell pepper and kidney beans in a spiced tomato sauce with cumin. With a bunch of parsley and bread or rice, it becomes a filling after-work dinner that needs only one pan.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 300 g chicken breast fillet
• 2 pc red bell pepper
• 1 pc onion
• 2 pc garlic cloves
• 2 tbsp cooking oil
• 1 tsp sweet paprika powder
• 1 tsp ground cumin
• 1 can chopped tomatoes (can, 400 g)
• 1 can kidney beans (can, drained)
• 100 ml water
• salt
• pepper
• 0.5 bunch parsley, chopped

Method

1. Pat the chicken breast dry and cut it into bite-sized cubes. Remove the seeds from the bell pepper and cut it into strips, finely dice the onion and garlic.
2. Heat the oil in a large pan over medium to high heat. Brown the chicken cubes all over with salt and pepper for 4 to 5 minutes, then remove them from the pan.
3. Fry the onion and bell pepper in the same pan for 3 minutes. Add the garlic, paprika powder and cumin and toast for 30 seconds.
4. Add the chopped tomatoes and water, stir in the kidney beans and let everything simmer for 8 minutes.
5. Return the chicken to the pan and cook for another 3 to 4 minutes until it is cooked through. Season with salt and pepper to taste.
6. Coarsely chop the parsley, sprinkle it over the pan and serve straight from the pan.