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Mexican stew with pulled chicken
 
 
4 ServingsPTM45 min

Mexican stew with pulled chicken


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Directions

  1. Heat half of the oil and fry the chicken around golden brown. Add the chili sauce, paprika powder and stock and cover for about 25 minutes.
  2. Meanwhile, cook the potatoes in water with salt. Mix the crème fraîche with the green herbs and set aside.
  3. Heat the rest of the oil in a saucepan and fry the onion. Heat the beans and corn, drain and drain.
  4. Add the boiled potatoes to the onion and crush coarsely with salt and pepper. Scoop the beans and corn through.
  5. Pick the cooked chicken into pieces. Serve the stew with the pulled chicken and a spoon of the crème fraîche on it.

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Nutrition

880Calories
Fat71% DV46g
Protein98% DV49g
Carbs22% DV66g

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