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Home >  News & advice > June 2019 > Mexican chicken

Mexican chicken

Mexican chicken

Sharon Field, the cook at Goodstart Madeley, shares her delicious recipe for Mexican chicken. Add sour cream, cheese and corn chips for an extra special treat. 

Serves 6
700 g boneless chicken breast or thigh, diced
2 medium onions, chopped
2 cloves garlic, chopped
1 red chilli, finely chopped (optional)
1 tbsp of chicken stock powder
250 ml of chicken stock liquid
1 tsp paprika
3 tsp ground cumin
2 tsp of Mexican seasoning
2- 3 tbsp tomato paste
400g can chopped tomatoes
700 ml of passata
2 x 400g can red kidney beans, drained
2 x 400 g corn kernels
Coarsely chopped fresh coriander leaves
Salt and pepper

Heat a large pan, brown the chicken and then set aside. In a large pot, add the oil and sauté the onions and garlic on medium heat for 6 to- 8 minutes.
Add the chilli, paprika and cumin and cook for 1-2 minutes. Add the tomatoes and passata, tomato paste, chicken stock powder and liquid. 
Bring to the boil, reduce heat. Add the chicken then cover and leave to cook slowly for about 1 hour. Check frequently to make sure it is just simmering gently. Remove the lid for the last 20 minutes.
Add the kidney beans and corn and heat through for 8-10 minutes, Adjust seasoning and add the fresh coriander last. Serve with rice, cheese, sour cream and natural corn chips.



Posted by Goodstart
25 June 2019

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