Wednesday, 12 March 2014

Mexican chicken stew with toasted sweet corn salsa

This is not dissimilar to Accapulco chicken which I have posted previously on my blog.
I doubled the recipe for 6 of us tonight with a couple of portions leftover. I loved the squeeze of lime juice over the salsa topping, it made for some great flavours. Add some extra chilli for a bit more of a kick. The recipe was another one I found on the Tesco Recipes site. There are some tempting recipes on there at the moment. I found that it didn't need rice to accompany it, but to make it go even further you could serve some on the side. 

Serves 4
1½ tbsp olive oil
1 x 431g pack chicken fillets, roughly chopped
1 onion, sliced
1 red pepper, chopped
1 garlic clove, chopped
1tsp tomato purée
1tsp mild chilli powder
½tsp ground cumin
1 x 400g tin chopped tomatoes
1 x 400g tin kidney beans
75g frozen sweetcorn
1 small avocado, peeled and chopped
2 spring onions, sliced
½ lime, zested and juiced
handful coriander, chopped

Heat ½ tbsp oil in a pan. Cook the chicken for a few minutes until lightly browned. Remove from the pan. Heat another ½ tbsp oil and fry the onion for 3 minutes. Stir in the pepper and cook for 2 minutes until soft. Stir in the garlic and tomato purée. Sprinkle over the spices and stir, then add the tomatoes and beans. Simmer for 10 minutes. Add the chicken and cook for 10 minutes.

Heat the remaining oil in a small frying pan. Cook the sweetcorn for a couple of minutes until lightly browned. Spoon the chicken into bowls. Scatter over the toasted corn, avocado and spring onions. Sprinkle over the lim
e zest, juice and coriander to serve.

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