Mexican stew with pulled chicken

Name: Mexican stew with pulled chicken
Total time: 45 min
Yield: 4
Ingredients: 5 tablespoon peanut oil; 5 tablespoon olive oil; 750 gram chicken fillet; 3 tablespoon sweet chilli sauce; 1 teaspoon paprika; 100 milliliters chicken bouillon; 1 kilogram crumbly potato; 200 milliliters creme fraiche; 2 tablespoon green herbs; 1 Red onion; 300 gram kidney bean; 250 gram maize

Ingredients

5 tablespoon peanut oil
5 tablespoon olive oil
750 gram chicken fillet
3 tablespoon sweet chilli sauce
1 teaspoon paprika
100 milliliters chicken bouillon

1 kilogram crumbly potato
200 milliliters creme fraiche
2 tablespoon green herbs
1 Red onion
300 gram kidney bean
250 gram maize

Directions

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.
Meanwhile, cook the potatoes in water with salt. Mix the crème fraîche with the green herbs and set aside.
Heat the rest of the oil in a saucepan and fry the onion. Heat the beans and corn, drain and drain.
Add the boiled potatoes to the onion and crush coarsely with salt and pepper. Scoop the beans and corn through.
Pick the cooked chicken into pieces. Serve the stew with the pulled chicken and a spoon of the crème fraîche on it.