adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

One-pan firecracker Mexican chicken
0 Likes
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Spice up family dinners with a modern Mexican fiesta dish!
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 600g chicken thigh fillets, chopped into 3cm pieces
  • 40g sachet Fajita Spice Mix
  • 400g jar tomato puree (passata)
  • 425g can Mexe Beans, drained
  • 375g jar Thick ‘n Chunky Salsa Medium
  • Chopped avocado, to serve
  • 208g pkt White Corn Tortillas, grilled, to serve
  • 40.00 ml chopped Pickled Jalapeno Slices
  • 82.50 ml (firmly packed) chopped coriander leaves, plus extra sprigs to serve
  • 21.00 gm lime juice
  • 70g (1/4 cup) Greek-style yoghurt
  • 1 small garlic clove, crushed
Instructions:
  • Heat oil in a large, deep frying pan until shimmering. Cook chicken, stirring occasionally, until browned, about 5-6 minutes. Add spice mix and cook for 30 seconds until fragrant.
  • Combine the tomato puree, beans, and 1/2 cup water in a pot and bring to a gentle simmer. Lower the heat to medium-low and cook uncovered for 15 minutes until the chicken is fully cooked and tender. Once done, take the pot off the heat and mix in the salsa.
  • While waiting, create a flavorful spicy coriander sauce by blending all ingredients in a small food processor until fully mixed.
  • Drizzle sauce over the chicken, top with avocado and fresh coriander sprigs, then serve with warm corn tortillas.
  • For a vegetarian twist, skip the chicken and opt for 800g of peeled and chopped sweet potato. Exclude the chicken browning step. Combine the sweet potato with tomato puree in the pan and proceed with the recipe as usual.
  • For a milder version, switch Old El Paso Thick 'n Chunky Salsa Medium with Old El Paso Thick 'n Chunky Salsa Mild and substitute jalapenos with an additional 1/4 cup loosely packed chopped coriander leaves.

Similar Recipes