A very interesting stew of chicken thighs with vegetables, corn and beans with notes of Mexican cuisine. With a minimum of effort, you will prepare a delicious dinner that, with a relatively low calorie content, will give you a lot of useful substances.

Ingredients 0.5 kg chicken thighs 1 tin canned corn (350-400g) 1 can canned beans (350-400g) 2 tomatoes 2 bell peppers 2 carrots 2 onions 2 garlic cloves ½ tsp. ground paprika 1/3 tsp ground cinnamon 1/4 tsp ground red pepper salt, pepper to taste

Recipe for cooking at home

Peel the onion and cut a quarter into rings, put in a pan with heated 2-3 tbsp. vegetable oil and fry for 2-3 minutes over low heat until soft. Peel and chop the carrots into small cubes, add to the onion and fry for a couple more minutes over medium heat.

Wash the bell pepper, remove the stalks and clean the seeds from the inside, cut the pulp into strips, send to the onion and carrots in the pan and mix. Wash the tomatoes, cut into quarters, put on top and let fry for a minute. After that mix.

Open cans of canned corn and beans, drain liquid. Add the contents of the jars to the pan, salt, pepper, add spices, chopped garlic (cut it as finely as possible with a knife or pass through a garlic press) and mix.

Rinse the chicken, remove the skin and bones, cut the meat into large pieces. Put the meat on the stew and press it a little into the vegetables.

Cover the skillet with a lid and cook the vegetable and chicken stew over moderate heat for 15 minutes. After the specified time, remove the lid, sprinkle the finished dish with chopped fresh or dried herbs. Cover with a lid for another 15 minutes and let it brew. Arrange the vegetable stew with chicken on plates and serve hot. Enjoy your meal!