Mexican chicken with roasted corn salsa
6 servings
Prep: 15 mins,
Cooking: 1 hr
Pete Goffe-Wood takes chicken breasts to new heights for an easy dinner.
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Ingredients (21)
6 | chicken breast fillets |
6 | tortillas — flour |
100 ml | crème fraîche |
Mexican spice rub:
1 tsp | dried red chillies — crushed |
1 Tbs | coriander — seeds, whole roasted |
1 Tbs | cumin — whole seeds, roasted |
1 tsp | paprika — smoked |
salt and freshly ground black pepper | |
limes | |
50 ml | olive oil — extra virgin |
Roasted sweet corn & pepper salsa:
4 | sweetcorn |
2 | red peppers |
1/2 | onion |
1 | garlic — cloves |
2 cm | fresh ginger |
1 | red chilli |
3 | tomatoes |
1/2 handful | fresh coriander — roughly chopped |
limes — juice only | |
75 ml | olive oil — extra virgin |
salt and freshly ground black pepper |
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