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JOYCE LITOFF
Mexican stew with pulled chicken
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Ingredients
Directions
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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.
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Meanwhile, cook the potatoes in water with salt. Mix the crème fraîche with the green herbs and set aside.
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Heat the rest of the oil in a saucepan and fry the onion. Heat the beans and corn, drain and drain.
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Add the boiled potatoes to the onion and crush coarsely with salt and pepper. Scoop the beans and corn through.
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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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