Ingredients
Chicken and Coating
- 4-5 boneless skinless chicken breasts or thighs
- 200 g plain flour
- Salt and pepper (to season flour and chicken)
Cooking Fat
- 1 tablespoon butter
- 2 tablespoons olive oil
Vegetables and Sauce
- 1 tin (about 300 g) sweet corn
- 1 red onion, thinly sliced
- 1 pepper (any color), thinly sliced
- 2 tablespoons tomato paste
- 250 ml chicken stock (made from a stock cube)
- Juice of 1 lemon
- 200 ml single cream
- 200 g spinach, washed
Herbs and Garnish
- Bunch of coriander, chopped
- Basil, chopped
- Spring onions, sliced
Spices
- ½ teaspoon garlic granules
- ½ teaspoon paprika
- ½ teaspoon chili powder (adjust to preference)
- ¼ teaspoon chili flakes
- ¼ teaspoon Cajun spice
Instructions
- Prepare the Chicken: Season the chicken breasts or thighs with salt and pepper. Pour the plain flour into a shallow dish and season it well with salt and pepper. If some chicken pieces are thick, place them between two sheets of greaseproof paper and gently flatten with a rolling pin to an even thickness for quick, uniform cooking. Dredge the chicken pieces in the seasoned flour, ensuring all sides are coated.
- Cook the Chicken: Heat the olive oil and butter together in a large pan over medium heat. Once hot, add the floured chicken breasts and cook until browned on both sides, about 6 to 10 minutes. The chicken does not need to be fully cooked through at this stage as it will finish cooking in the sauce. Remove the browned chicken from the pan and set aside on a plate. Leave any browned bits stuck to the pan, as they add flavor to the sauce.
- Cook the Vegetables: Add the thinly sliced red onion and sweet corn to the pan. Cook them together, stirring occasionally, until the onions soften and become translucent. While cooking, use a wooden spoon to scrape up and dissolve the browned bits from the bottom of the pan. Then add the sliced pepper and tomato paste, cooking for another 5 to 8 minutes to develop flavor.
- Make the Sauce: Pour in the single cream and chicken stock to the pan. Stir in the garlic granules, paprika, chili powder, chili flakes, and Cajun spice. Squeeze in the juice of one lemon and taste to adjust salt and seasoning as needed. Bring the mixture to a gentle simmer.
- Simmer the Chicken in the Sauce: Return the browned chicken pieces to the pan with the sauce. Let everything cook together gently for about 10 minutes, or until the chicken is cooked through and the sauce has thickened slightly. This allows the chicken to absorb the rich flavors of the sauce while ensuring it is tender and juicy.
- Finish the Dish with Greens and Garnish: Add the washed spinach to the pan and stir it into the hot sauce to wilt down. Once the spinach has softened, remove the pan from heat. Serve the chicken topped with fresh chopped coriander, basil, sliced spring onions, and some additional diced red onion for freshness and color.
Notes
- If chicken breasts are thick, pounding them thinner helps them cook evenly and faster.
- Adjust chili powder and chili flakes according to your preferred spice level.
- Use fresh lemon juice to add brightness and cut through the richness of the cream.
- Leftover chicken can be stored covered in the fridge for up to 2 days.
- This recipe works well with chicken thighs as a juicier alternative.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
