One-pot creamy Baja chicken
This golden one-pan winner is based on a chilli con queso, so it has no tomato and lots of cheese – but still packs a spice kick!
Ingredients
- Mexican chilli powder, to sprinkle, plus 1/2 tsp extra
- 6 (about 1kg) chicken thigh cutlets
- 2 tsp olive oil
- 4 green shallots, sliced, green section reserved to serve
- 1 fresh long green chilli, thinly sliced
- 125ml (1/2 cup) Massel Chicken Style Liquid Stock
- 250ml Bulla Cooking Cream
- 400g can black beans, rinsed, drained
- 420g can corn kernels, drained
- Lime wedges, to serve
Directions
Step 1
Sprinkle chilli powder over chicken. Heat oil in a large, deep frying pan over medium-high heat. Cook chicken, skin-side down, in 2 batches, for 5 minutes or until golden. Turn and cook for 1 minute. Transfer to a plate.
Step 2
Reduce heat to medium. Wipe the pan dry, reserving 1 tablespoon chicken fat in the pan. Add the shallots and chilli. Cook, stirring occasionally, for 2 minutes or until soft. Add the extra chilli powder and the stock. Stir, scraping the base of the pan. Add the cream for cooking and stir until smooth. Add the beans and corn and stir to combine.
Step 3
Return the chicken to pan, skin-side up. Bring to a simmer then reduce heat to medium-low. Simmer for 20 minutes or until the chicken is cooked through. Remove the pan from heat. Slice the reserved green shallots. Sprinkle over the top and serve with lime wedges.