Description
This Easy One Pot Mexican Chicken recipe is a flavorful and hearty dish combining tender chicken breasts or thighs with a creamy, spiced sauce packed with fresh vegetables and aromatic herbs. Cooked all in one pan, it offers a deliciously creamy and slightly spicy meal that’s perfect for a weeknight dinner. The recipe features a blend of paprika, chili powder, Cajun spice, and fresh coriander, complemented by sweet corn, bell peppers, and spinach, making it both satisfying and nutritious.
Ingredients
Scale
Chicken and Coating
- 4 chicken breasts or thighs
- 1/4 cup plain flour
- Salt and pepper, to taste
Cooking Fats
- 1 tbsp butter
- 1 tbsp olive oil
Vegetables
- 1 cup sweet corn
- 1 red onion, diced
- 1 bell pepper (any color), chopped
- 2 spring onions, sliced
- 2 cups fresh spinach
- Extra diced red onion (optional, for garnish)
Sauce and Seasonings
- 2 tbsp tomato paste
- 1 cup chicken stock
- 1/2 cup single cream
- 1 tbsp lemon juice
- 1 tsp garlic granules
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp chili flakes
- 1 tsp Cajun spice
Fresh Herbs
- 2 tbsp chopped fresh coriander
- 1 tbsp chopped fresh basil
Instructions
- Prepare the Chicken: Season the plain flour with salt and pepper, then coat the chicken breasts or thighs evenly with the seasoned flour. If any pieces are thick, flatten them slightly to ensure even cooking.
- Brown the Chicken: Heat butter and olive oil in a large pan over medium heat. Place the coated chicken pieces in the pan and brown them on both sides for 6 to 10 minutes until golden. Remove the chicken from the pan and set aside.
- Sauté Vegetables: In the same pan, add the diced red onion and sweet corn. Sauté until softened, scraping up any browned bits from the chicken to incorporate flavor.
- Add Bell Pepper and Tomato Paste: Add the chopped bell pepper and tomato paste to the pan. Cook for 5 to 8 minutes until the peppers soften and the tomato paste is well mixed into the vegetables.
- Make the Sauce: Stir in the chicken stock, single cream, garlic granules, paprika, chili powder, chili flakes, Cajun spice, and lemon juice. Mix thoroughly to combine all the flavors.
- Simmer the Chicken: Return the browned chicken pieces to the pan. Reduce the heat and simmer gently for about 10 minutes, allowing the chicken to cook through fully and the sauce to thicken.
- Add Spinach: Stir in the fresh spinach leaves and cook until wilted, incorporating the greens into the creamy sauce.
- Garnish and Serve: Garnish the dish with chopped fresh coriander, basil, and sliced spring onions. Optionally, add extra diced red onion for more crunch and flavor. Serve the dish hot.
Notes
- Flatten thick chicken pieces to ensure even cooking.
- If you prefer less spice, reduce the chili powder and chili flakes accordingly.
- Single cream can be substituted with heavy cream for a richer sauce or with a lighter cream for fewer calories.
- Use any color bell pepper according to preference or what you have available.
- This dish pairs well with rice, tortillas, or crusty bread to soak up the flavorful sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
