Ragout in Mexican

Ragout in Mexican

Ingredients:

Chicken fillet – 500 g.
Tomatoes – 2-3 pieces.
Paprika – 2-3 pieces.
Carrots – 2-3 pieces.
The corn (preserved, frozen fresh – on taste) – 350 g.
The red beans (preserved, frozen fresh – on taste) – 350 g.
Onions – 2 pieces.
Salt
Vegetable oil
Cinnamon
Dried garlic
Dried paprika
Dried ground tomato
Sprinkling pepper of Chile

Preparation:

1. To cut onions with half rings and to put on the warmed frying pan oiled by the vegetable. To fry a little on small fire.
2. To cut carrots with cube and to add to onions.
3. The paprika to clear of seeds, to cut with chetvertkolets, to add to the fried vegetables.
4. To cut tomatoes with chetvertkolets, to add to the fried vegetables
5. To add corn to vegetables (if it is used tinned, it is necessary to merge previously liquid).
6. To add red beans to vegetables (if it is used tinned, it is necessary to merge previously liquid). At this stage it is necessary to salt dish and to add spices (I put on half of teaspoon of cinnamon, dried garlic, dried paprika, dried ground tomato and about a third of teaspoon of sprinkling pepper of Chile).
7. To cut chicken fillet on the average size pieces and to add to vegetables. Carefully to mix that chicken has sunk in vegetable sauce. After that to extinguish dish about 10 minutes.

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