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| 1 Esslöffel | vegetable oil |
| 8 | chicken boneless,skinless |
| | Thighs |
| 1 | onion |
| 2 | cloves garlic |
| 1 Teelöffel | Chilli powder; (1 to 2) |
| 1 | 400 gram can chopped tomatoes |
| 175 Milliliter | Hot chicken stock |
| 1 | 400 gram can kidney beans; drained |
| 1/2 Teelöffel | oregano dried |
| 100 Gramm | Tortilla chips |
| | salt |
| | pepper |
| | Soured cream and coriander leaves; to garnish |
| | Buttered rice to serve |
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1 Heat the oil in a large pan. Cut the chicken into large pieces and add to the pan.
2 Slice the onion and add to the pan. Crush in the garlic and cook for a few minutes until golden.
3 Add the chilli powder, stir-fry for 30 seconds and stir in the tomatoes, stock, kidney beans and oregano. Season, cover and simmer for 15 minutes until the chicken is tender.
4 Put the chicken in a serving dish and scatter over the tortilla chips. Top with a dollop of soured cream and sprinkle over a little extra chilli powder and some coriander leaves. Serve with a separate dish of rice.
Per serving: 521 Calories (kcal); 11g Total Fat; (18% calories from fat); 27g Protein; 83g Carbohydrate; 0mg Cholesterol; 165mg Sodium Food Exchanges: 5 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
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