Mexican vegetable stew with chicken fillet

This stew, it seems to me, is from the category of quick and simple dishes. It turns out to be very tasty and at the same time low-calorie

Ingredients

• onion 2 pcs (medium)
• garlic 2-3 cloves
• bulgarian pepper 2 pcs
• hot red pepper 1-2 pcs
• chicken fillet 600 g
• potatoes 700 g
• canned beans 1 can
• canned tomatoes (or you can take 2-3 medium ripe tomatoes) 1 can
• broth (or water with broth cubes) 0.5 l
• tomato paste 2 tbsp
• salt, pepper, bay leaf, herbs

Directions

1. Chop the onion into squares, chop the garlic finely, chop the bell pepper into small cubes, chop the chili pepper finely, chop the potatoes into medium cubes.
2. Cut the chicken fillet into pieces. Heat a couple of tbsp in a skillet. l. vegetable or olive oil. Fry the fillets on all sides. Season with salt and pepper. Place on a plate.
3. In the same skillet, fry the onion and garlic until golden brown. Add pepper, hot peppers, potatoes and fry for 3-4 minutes. Pour in the broth, add the bay leaf, let it boil and leave to simmer under a closed lid over medium heat for 15-20 minutes (depending on how coarsely the potatoes were cut). Then add meat, beans, tomato paste, tomatoes, mix everything and simmer for another 10 minutes.
4. Sprinkle the finished dish with herbs, salt and pepper to taste.