Spicy Mexican Chicken With Potatoes - cooking recipe

Ingredients

1 tablespoon olive oil
4 skinless chicken breasts, diced
1 onion, diced
1 2/3 lbs potatoes, diced
1 red pepper, diced
2 teaspoons chipotle paste
14 ounces black beans, drained and rinsed
14 ounces chopped tomatoes
To serve
chopped cilantro
sour cream
flour tortilla

Preparation

Preheat the oven to 400\u00b0F.
Heat the olive oil in a large frying pan and fry the chicken, onion and potato for 5 minutes.
Add the remaining ingredients with 2/3 cup water. Bring to the boil and transfer to a casserole dish.
Cover and bake for 45 minutes, stirring half way through or until potatoes are tender and chicken is cooked throughout.
Serve garnished with chopped cilantro and warm flour tortillas if required.