Mexican Chilli Chicken

1 tbs olive oil
450g (1lb) boneless, skinless chicken breasts, sliced
1 onion, chopped
1 packet Schwartz Flavourful Mexican Chilli Chicken Recipe Mix
1 green pepper, diced
400g tin chopped tomatoes
400g tin kidney beans, drained
1 tbs tomato purée
150ml (¼ pint) water

STEP 1

Heat the oil in a deep frying pan, add the chicken and onion and cook for 8-10 minutes, until browned.



STEP 2

Sprinkle in the packet contents and fry for a further 30 seconds.



STEP 3

Add the pepper, tomatoes, kidney beans, tomato purée and water.



STEP 4

Bring to the boil, stirring. Simmer for 10 minutes stirring occasionally.