Ingredients
- 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
Method
- Preheat the oven to 200ºC.
- Toss the chicken in the chilli powder. Brown the chicken and onion in a dash of oil in a large, lidded frying pan.
- 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.
- 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.
- 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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