Tex Mex chicken

Recipe for 8 persons (VH6.1L or VH8L)
Preparation time approx. 1 hour


  • 2 Large Red Onions 
  • 3 Large bell peppers (1 red, 1 yellow, 1 green)
  • ​1 Large tomato
  • 750g Red beans (canned)
  • 300g Sweet corn (canned)
  • 7 Chicken thights
  • 6 Bacon slices
  • 700 ml Tomato puree
  • 1 Beer (optional)
  • Oil
  • Salt
  • Any mexican Spice mix you like
  • Hot sauce


  1. Roughly chop the onions, slice the bell peppers and dice the tomato.
  2. Put some oil in the dutch oven, then add the vegetables. First the onions, then the peppers and the diced tomato on top.
  3. Remove the skin from the chicken thights, remove the bone and cut the meat into pices, the add it to the dutch oven.
  4. Add the tomato puree, rinse the bottle with a little bit of water and add to the dutch oven. If needed you can add 300ml of light beer to it.
  5. Season to taste with the spices and the hot sauce.
  6. Close the lid and put the oven on the coals, pu some coals on top of the lid and let it cook for 1 ½ hour. Then open the lid, check if it needs more water or beer (you don’t want to leave it to dry, else it will burn), add the canned beans and sweet corn. Mix it well, check if it needs more salt or spices.
  7. Close the lid and put it on the coals.
  8. After 30 – 45 minutes check for doneness, if there’s too much liquid, leave the lid open and let it dry to your taste.
  9. Serve hot with tortillas. If you like you can add some sour cream on the side.
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