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Ingredients
Scale
- 4–5 boneless, skinless chicken breasts or thighs
- 1 cup plain flour (200 g)
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 can sweet corn (about 300 g)
- 1 red onion, thinly sliced
- 1 bell pepper, any color, thinly sliced
- 2 tablespoons tomato paste
- 1 cup chicken stock (made from a stock cube, 250 ml)
- Juice of 1 lemon
- 1 cup single cream (200 ml)
- 7 oz spinach (200 g), washed
- Bunch of cilantro, chopped
- Basil, chopped
- 2 spring onions, sliced
- ½ teaspoon garlic granules
- ½ teaspoon paprika
- ½ teaspoon chili powder (adjust to preference)
- ¼ teaspoon chili flakes
- ¼ teaspoon Cajun spice
Instructions
- Dust the chicken in seasoned flour.
- Heat olive oil and butter in a large pan; brown the chicken for 6-10 minutes each side.
- Remove chicken, sauté red onion and sweet corn until soft.
- Add bell pepper and tomato paste; cook for 5-8 minutes.
- Pour in single cream and chicken stock, add spices and lemon juice; simmer.
- Return the chicken, cover, and cook for 10 minutes.
- Stir in spinach until wilted; garnish with toppings.
Notes
Season the flour well for enhanced flavor.
Adjust chili levels based on your heat preference.
Leftovers can be stored for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg