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One-pot creamy Baja chicken recipe
One-pot creamy Baja chicken recipe
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Spicy one-pan queso without tomatoes, loaded with cheese for a golden, flavorful dish.
Ingredients:
  • Mexican chilli powder, to sprinkle, plus 1/2 tsp extra
  • 6 (about 1kg) chicken thigh cutlets
  • 4 green shallots, sliced, green section reserved to serve
  • 1 fresh long green chilli, thinly sliced
  • 125ml (1/2 cup) Chicken Style Liquid Stock
  • 250ml Cooking Cream
  • 400g can black beans, rinsed, drained
  • 420g can corn kernels, drained
  • Lime wedges, to serve
Instructions:
  • Season chicken generously with chili powder. Heat oil in a large, deep frying pan over medium-high heat. Sear chicken, skin-side down in 2 batches, for 5 minutes until golden brown. Flip and cook for an additional minute before transferring to a plate.
  • Lower the heat to medium and wipe the pan dry, leaving 1 tablespoon of chicken fat. Add shallots and chili, cook for 2 minutes until soft. Stir in chili powder, stock, and cream. Gently mix in beans and corn until combined.
  • Place the chicken back in the pan, skin-side up, and bring to a gentle simmer. Cook over medium-low heat for 20 minutes or until the chicken is fully cooked. Remove from heat and garnish with sliced green shallots. Serve with lime wedges on the side.

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