500 g chicken fillet
5 green and red peppers
500 g Mexican mix (corn, beans, carrots)
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Fry the chopped onion, then add the chicken after braised add tomato sauce with chicken and vegetable broth, pour the Mexican mix, after 5 minutes the mixture into the tin and cover with potatoes , peppers and eggplants (cut into rings) and bake at 250C degrees for 40 minutes.