Mexican chicken dish with broccoli salad and feta

Mix the chicken with the chipotlepeper in adoboose and with 4 hands, turn 4 balls per person the size of a small walnut.

Heat the oil in the frying pan and fry the balls in 3 min. On medium heat around golden brown.

In the meantime, remove the stems from the peppers and remove the seed lists with a sharp knife. Cut the flesh into rings.

Add the chili con carne vegetables, peppers and tomatoes, bring to the boil and cook over low heat for 5 minutes.

Drain the beans in a colander and rinse with cold water. Add the beans and warm for the last 2 minutes.

Meanwhile cut the broccoli into florets, peel the stalk and cut into pieces. Boil the broccoli for 4 minutes. Drain and let drain well.

Grate the green skin of the lime and squeeze out the fruit. Mix the broccoli with ½ tbsp lime juice (for 4 people) and the rack and crumble the feta.

Spread the bean stew over the plates and serve with the broccoli salad.