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Mexican chicken hot pot

  • 15 minutes
  • 45 minutes
  • 4-6
Mexican chicken hot pot


  • 500-650 grams diced chicken meat
  • 2 teaspoons Mexican chilli powder
  • 1 onion, peeled and diced
  • 2x 400 gram cans tomatoes in juice
  • 1-2 cups corn kernels (frozen or canned)
  • 2 green chillies, deseeded and sliced, optional
  • ¼ cup chopped fresh coriander, optional

Cheesy muffin crust

  • 1½ cups self-raising flour
  • ¾ cups grated Cheddar cheese
  • 2 tablespoons finely chopped parsley or coriander
  • 1 cup milk
  • 1 egg, beten
  • 50 grams butter, melted


  1. Preheat the oven to 200ºC.
  2. Toss the chicken in the chilli powder. Brown the chicken and onion in a dash of oil in a large, lidded frying pan.
  3. Add the tomatoes, corn and chillies if using. Cover and simmer gently for 15 minutes. Season with coriander and transfer to a 2-3 litre-capacity ovenproof dish.
  4. To make the muffin crust, sift the flour into a bowl. Stir in the cheese and herbs and make a well in the centre. Stir in the milk, egg and butter to make a thick batter. Spoon this batter on top of the chicken and tomato mixture.
  5. Bake in the preheated oven for 15 minutes or until the top is well risen, golden and cooked and the filling is piping hot.

Cooks Tips

Mexican chilli powder is a blend of cumin, chilli, garlic and paprika - it's great to have on hand in the pantry. Look for it in the spice section.

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