eCook Meal
One-Pan Mexican Chicken
with baby marrow & spicy sour cream
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.
Serving guide
Choose your portion size.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R170.78
for 4 servings · R42.69 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
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Sour Cream needs 160 mlSour Cream 250 ml 250 ml at R38.99 · 64% of packR24.95
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Sliced Pickled Jalapeños needs 40 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 10% of packR6.00
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Cheddar Cheese needs 160 gBulk Cheddar Cheese 850 g 850 g at R169.99 · 19% of packR32.00
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
Not in the Woolies basket — source these elsewhere:
- Tomato Passata
- NOMU Mexican Spice Blend
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Chicken Breast, Corn, Fresh Chives, NOMU Mexican Spice Blend, Onion, Pickled Jalapeño, 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, Chicken Breast, Corn, Fresh Chives, NOMU Mexican Spice Blend, Onion, Pickled Jalapeño, 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