Mexican chicken dish with broccoli salad and feta

Name: Mexican chicken dish with broccoli salad and feta
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 300 g minced chicken natural; 1 el chipotle pepper in adoboose in pot; el olive oil mild; 2 broken sweet vegetable pepper orange; 450 g chili con carne vegetable; 400 g organic tomato cubes in tin; 850 g black eyed beans; 400 g Broccoli; 1 broken lime; 150 g feta

Mexican chicken dish with broccoli salad, beans, feta and lime.

Ingredients

Kitchen Stuff

1 rasp

Directions

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.