Mexican chicken with potatoes

you will need

1tbsp olive oil

4 skinless chicken breasts, diced

1 onion, diced

750g potatoes, diced

1 red pepper, diced

2tsp tomato and chilli paste

400g tin black beans, drained and rinsed

400g tin chopped tomatoes

method

1. Preheat the oven to 200°C (gas mark 6).

2. Heat the olive oil in a large frying pan and fry the chicken, onion and potato for 5 mins.

3. Add the remaining ingredients to 150ml water. Bring to the boil and transfer to a casserole dish. Add the chicken, onion and paste mixture.

4. Cover and bake for 45 mins, stirring half way through or until potatoes are tender and chicken is cooked throughout.

5. Serve with chopped coriander, soured cream and corn tortillas.