Friday - - Recipe Cards -

Prep time 10 mins Cook­ing time 40 mins Serves 4 1 large onion, chopped 1 red pep­per, chopped 2 cloves of gar­lic, finely chopped 1 tbsp olive oil 1 jalapeño chilli 2 tsp chilli flakes 2 tsp dried oregano 2 tsp ground cumin 1 litre chicken stock 410g tinned chopped toma­toes 2 chicken breasts, on the bone 340g tinned whole ker­nel corn A hand­ful of co­rian­der leaves 1 lime Na­cho chips and pick­led jalapeños, to serve Sauté the onion, red pep­per and gar­lic in the olive oil un­til the onion is soft. Add the jalapeño, chilli flakes, oregano and cumin, stir and heat for a few min­utes. Add stock, toma­toes and chicken and sim­mer for 20 min­utes. Re­move the chicken, shred the meat and re­turn it to the pan, dis­card­ing the skin and bones. Add the corn and sim­mer for 5 min­utes. Add co­rian­der, zest and juice of lime and sea­son. Serve with na­chos and jalapeños.

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