Spicy Mexican Chicken with Potatoes

Ingredients
1 tbsp Oil
4 skinless Chicken Breasts, diced
1 Onion, diced
750g Potatoes, diced
1 Red Pepper, diced
2 tsp Mexican Chipotle Paste
400g tin Black Beans
400g tin Chopped Tomatoes
To serve, chopped coriander, soured cream and corn tortillas
Method
Heat the oil in a large pan and fry the chicken, onion and potato for 5 minutes.
Add the remaining ingredients, cover the pan, reduce heat and simmer stirring occasionally until the potatoes are tender. Depending on the size of the potatoes this should take about 30 minutes.
Serve garnished with sour cream and chopped coriander.