Mexican Chicken

Name: Mexican Chicken
Ingredients: 4 boneless skinless chicken breasts; 2 tablespoons oil; 12 medium onion, finely chopped; 1 teaspoon chili powder; 1 teaspoon ground coriander; 1 (14 1/2 ounce) can diced tomatoes; 1 cup frozen corn; 2 tablespoons tomato paste; 1 -2 teaspoon chili powder; 1 12 teaspoons ground coriander; 1 teaspoon cayenne pepper; 12 teaspoon garlic powder; 18 teaspoon paprika; 18 teaspoon red pepper flakes; salt and pepper

15 ingredients

9 steps

Ingredients

4 boneless skinless chicken breasts
2 tablespoons oil
12 medium onion, finely chopped
1 teaspoon chili powder
1 teaspoon ground coriander
1 (14 1/2 ounce) can diced tomatoes
1 cup frozen corn
2 tablespoons tomato paste
1 -2 teaspoon chili powder
1 12 teaspoons ground coriander
1 teaspoon cayenne pepper
12 teaspoon garlic powder
18 teaspoon paprika
18 teaspoon red pepper flakes
salt and pepper

Directions

1

Heat the oil in a large frying pan.
2

Rub chicken with salt and pepper and place in the pan.
3

Sprinkle with paprika and cook over medium heat until lightly browned.
4

Remove from the pan and set aside.
5

Add the onion to the pan and cook for 3-4 minutes until soft, then stir in the chilli powder and coriander and cook for a few seconds.
6

Add the tomatoes with their juice and the tomato puree.
7

Return the chicken to the pan along with the remaining spices (including additional salt and pepper) and simmer gently for 20 minutes until the chicken is tender and thoroughly cooked.
8

Add the corn and cook a further 3-5 minutes.
9

Serve with rice and a mixed pepper salad.