Spiced chicken 'n corn tortillas

Recipe from: 12/1/2004 12:00:00 AM

Ingredients 12
Servings 4
Time 10 minutes


  • 30
    olive oil
  • 1
    onion, chopped
  • 2
    cloves garlic, crushed
  • 2
    green chillies, chopped
  • 5
  • 5
    chicken breast fillets, sliced into strips
  • 1
    x 340 g can corn kernels (drain and rinse)
  • 2
    limes, the grated peel
  • 1
    lime, the juice
  • 250
    chicken stock
  • 1
    large handful coriander, chopped
  • salt and milled pepper


15 minutes
Heat olive oil in a deep pan on medium heat and sauté onion, garlic and chilli for two minutes, until the onion is just soft.
Add cumin and cook for about a minute, until aromatic.
Add the chicken strips and stir-fry for five minutes.
Add remaining ingredients, except coriander, and cook for a further five minutes, to reduce liquid and heat corn through.
Toss in coriander and serve with tortillas and chopped avocado.

Read more on: poultry  |  stir-fry

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