Chicken, Corn and Beans in Tomato Sauce with Tortilla Chips
- 4 Chicken breasts
- 1 red and yellow Bell pepper (w)
- 2 onions
- 1 garlic
- 1 red chile pepper
- 4 vegetable oil
- freshly ground peppers
- Cumin (1 teaspoon ground)
- cilantro (1 teaspoon ground)
- 3 tablespoons Tomato paste
- 1 can chunky tomatoes (400 grams)
- 1 can Corn (200 grams)
- 1 can Kidney beans (400 grams)
- 100 grams Tortilla chip
- 100 grams Cheddar cheese (coarsely grated)
Cut the chicken into 2 cm (approximately 3/4-inch) cubes. Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut crosswise into thin strips. Peel the onions and garlic and chop finely. Rinse the chile, slit lengthwise, remove the seeds and white ribs and finely chop.
Preheat the oven to 200°C (approximately 400°F). Grease a 25 x 30 cm (approximately 10 x 12-inch) 5 cm (approximately 2-inch) deep baking dish.
Heat 2 tablespoons of oil in a skillet and sear the meat all over. Season with salt and pepper and sprinkle with 1/2 teaspoon each of cumin and coriander.
Heat 2 tablespoons of oil in a skillet and saute the onions, garlic, chile and pepper strips until tender. Stir in the tomato paste. Add the canned tomatoes and their juice and bring to a boil. Add the meat, corn and beans with the liquid from the cans, bring to a simmer, stir in the remaining cumin and coriander, season with salt and pepper.
Line the baking dish with the tortilla chips. Spoon the chicken mixture over and sprinkle with the cheese. Bake until the cheese has melted, about 20 minutes.