Mexican Chicken - cooking recipe

Ingredients

2 tablespoons oil
1 medium onion, chopped
1 teaspoon minced garlic
500 g skinless chicken thighs, diced
1/2 cup red capsicum (bell pepper)
1 tablespoon Mexican chili powder (or to taste)
1 teaspoon dried oregano
1 teaspoon cumin powder
2 teaspoons paprika
2 teaspoons chicken stock powder
1 (415 g) can chopped tomatoes
1 (450 g) can refried beans
1/2 cup water

Preparation

Heat the oil in a large pan, and fry the onion and garlic for a couple of minutes.
Add the diced chicken and capsicum and cook for a further 4 minutes or until all the chicken has changed colour.
Add spices and stock powder and cook for 1 minute.
Add the remaining ingredients, bring to the boil, then reduce the heat and simmer for another 15 minutes Serve over steamed rice.
I like to serve grated cheese, sour cream and gaucomale so people can add them themselves.