Are your taste buds ready for some mmmouthwatering Mexican food? They better be, because soon you will be enjoying a loaded chicken dish, layered with a kick of Mexican spice, tangy tomato passata, and melted cheddar cheese. To balance the richness, finish the dish with dollops of jalapeño-infused sour cream.
One-Pan Mexican Chicken
One-Pan Mexican Chicken
with baby marrow & spicy sour cream
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Baby Marrow
- Carrot
- Cheddar Cheese
- Chicken
- Corn
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Fresh Chives
- NOMU Mexican Spice Blend
- Onion
- Onions
- Sliced Pickled Jalapeños
- Sour Cream
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
CHAR BABY MARROW & Corn
Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow and Corn until charred, 4-6 minutes (shifting occasionally). Remove from the pan.
COOK THE Chicken
Return the pan to medium high heat with a drizzle of oil. Pat the Chicken dry with paper towel and cut into small bite-sized pieces. When hot, fry the chicken until golden but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pan, season, and set aside.
COOK THE SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Onions and the carrots until lightly golden, 4-5 minutes. Add the Mexican spice and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 100ml [200ml]|#7DA0D7 of water. Simmer until reduced and thickening, 10-12 minutes. Add the baby marrow and corn, Chicken, and a sweetener (to taste), and mix to combine. Season and sprinkle over the cheese. Cook until the cheese is melted, 2-3 minutes.
SOME PREP
In a small bowl, combine the sour cream, the jalapeños (to taste), and seasoning.
DINNER IS READY
Dollop the sour cream over the one-pan Mexican Chicken and baby marrow and garnish with the chives.
CHAR BABY MARROW & Corn
Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow and Corn until charred, 4-6 minutes (shifting occasionally). Remove from the pan.
COOK THE Chicken
Return the pan to medium high heat with a drizzle of oil. Pat the Chicken dry with paper towel and cut into small bite-sized pieces. When hot, fry the chicken until golden but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pan, season, and set aside.
COOK THE SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Onions and the carrots until lightly golden, 4-5 minutes. Add the Mexican spice and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 100ml [200ml]|#7DA0D7 of water. Simmer until reduced and thickening, 10-12 minutes. Add the baby marrow and corn, Chicken, and a sweetener (to taste), and mix to combine. Season and sprinkle over the cheese. Cook until the cheese is melted, 2-3 minutes.
SOME PREP
In a small bowl, combine the sour cream, the jalapeños (to taste), and seasoning.
DINNER IS READY
Dollop the sour cream over the one-pan Mexican Chicken and baby marrow and garnish with the chives.
CHAR BABY MARROW & Corn
Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow and Corn until charred, 6-8 minutes (shifting occasionally). Remove from the pan.
COOK THE Chicken
Return the pan to medium high heat with a drizzle of oil. Pat the Chicken dry with paper towel and cut into small bite-sized pieces. When hot, fry the chicken until golden but not cooked through, 2-3 minutes (shifting occasionally). Remove from the pan, season, and set aside.
COOK THE SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Onions and the carrots until lightly golden, 6-8 minutes. Add the Mexican spice and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 300ml [400ml]|#7DA0D7 of water. Simmer until reduced and thickening, 12-15 minutes. Add the baby marrow and corn, Chicken, and a sweetener (to taste), and mix to combine. Season and sprinkle over the cheese. Cook until the cheese is melted, 3-4 minutes.
SOME PREP
In a small bowl, combine the sour cream, the jalapeños (to taste), and seasoning.
DINNER IS READY
Dollop the sour cream over the one-pan Mexican Chicken and baby marrow and garnish with the chives.
CHAR BABY MARROW & Corn
Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow and Corn until charred, 6-8 minutes (shifting occasionally). Remove from the pan.
COOK THE Chicken
Return the pan to medium high heat with a drizzle of oil. Pat the Chicken dry with paper towel and cut into small bite-sized pieces. When hot, fry the chicken until golden but not cooked through, 2-3 minutes (shifting occasionally). Remove from the pan, season, and set aside.
COOK THE SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Onions and the carrots until lightly golden, 6-8 minutes. Add the Mexican spice and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 300ml [400ml]|#7DA0D7 of water. Simmer until reduced and thickening, 12-15 minutes. Add the baby marrow and corn, Chicken, and a sweetener (to taste), and mix to combine. Season and sprinkle over the cheese. Cook until the cheese is melted, 3-4 minutes.
SOME PREP
In a small bowl, combine the sour cream, the jalapeños (to taste), and seasoning.
DINNER IS READY
Dollop the sour cream over the one-pan Mexican Chicken and baby marrow and garnish with the chives.
Frequently Asked Questions
What is the preparation time for One-Pan Mexican Chicken?
The preparation time for One-Pan Mexican Chicken with baby marrow & spicy sour cream is between 20 and 40 minutes.
What is the total time required to make One-Pan Mexican Chicken with baby marrow & spicy sour cream?
The total time required to make One-Pan Mexican Chicken with baby marrow & spicy sour cream is between 35 and 55 minutes.
How many servings does One-Pan Mexican Chicken provide?
4 servings
What are the main ingredients in One-Pan Mexican Chicken?
Baby Marrow, Carrot, Cheddar Cheese, Chicken, Corn, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Chives, NOMU Mexican Spice Blend, Onion, Onions, Sliced Pickled Jalapeños, Sour Cream, Tomato Passata
What is the nutritional information of One-Pan Mexican Chicken?
Calories: 664, Carbs: 50 grams, Fat: grams, Protein: 54.7 grams, Sugar: 25.8 grams, Salt: 735 grams
How do I prepare One-Pan Mexican Chicken?
COOK THE SAUCE: Return the pan to medium heat with a drizzle of oil if necessary. Fry the onions and the carrots until lightly golden, 4-5 minutes. Add the Mexican spice and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 100ml [200ml]|#7DA0D7 of water. Simmer until reduced and thickening, 10-12 minutes. Add the baby marrow and corn, chicken, and a sweetener (to taste), and mix to combine. Season and sprinkle over the cheese. Cook until the cheese is melted, 2-3 minutes. DINNER IS READY: Dollop the sour cream over the one-pan Mexican chicken and baby marrow and garnish with the chives. SOME PREP: In a small bowl, combine the sour cream, the jalapeños (to taste), and seasoning. COOK THE CHICKEN: Return the pan to medium high heat with a drizzle of oil. Pat the chicken dry with paper towel and cut into small bite-sized pieces. When hot, fry the chicken until golden but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pan, season, and set aside. CHAR BABY MARROW & CORN: Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow and corn until charred, 4-6 minutes (shifting occasionally). Remove from the pan.
What should be prepared from my kitchen to make One-Pan Mexican Chicken?
Baby Marrow, Carrot, Cheddar Cheese, Chicken, Corn, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Chives, NOMU Mexican Spice Blend, Onion, Onions, Sliced Pickled Jalapeños, Sour Cream, Tomato Passata
How many calories does One-Pan Mexican Chicken have?
664 calories
How much fat content does One-Pan Mexican Chicken have?
grams
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