Ingredients:

  • 4 boneless, skinless Chicken Breasts (approx. 6 oz each), thinly sliced into strips
  • 2 tbsp Olive Oil or neutral cooking oil, divided
  • 1 tbsp Chilli Powder (mild or medium heat)
  • 1 tsp Ground Cumin
  • ½ tsp Smoked Paprika
  • ½ tsp Dried Oregano
  • 1 tsp Sea Salt
  • ½ tsp Black Pepper
  • 1 medium Yellow Onion, diced finely
  • 3 cloves Garlic, minced
  • 1 (400g / 14.5 oz) tin Diced Tomatoes, undrained
  • 180 ml (¾ cup) Chicken Stock (low sodium)
  • Juice of 1 large Lime (approx. 2 tbsp)
  • 1 (425g / 15 oz) tin Black Beans, rinsed and drained thoroughly
  • 200g (7 oz / 1 cup) Sweet Corn (frozen or canned, drained)
  • 120g (4 oz / 1 cup) Monterey Jack or mature Cheddar Cheese, grated
  • 3 tbsp fresh Coriander (Cilantro), chopped, plus extra for garnish

Instructions:

  1. Slice the chicken breasts into even strips. In a bowl, toss the chicken with 1 tbsp of the oil, plus the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Ensure the chicken is evenly coated.
  2. Heat the remaining 1 tbsp of oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken strips (cook in batches if necessary) and sear for 3-4 minutes until nicely browned and a crust has formed. Remove the chicken and set aside, leaving the fond in the pan.
  3. Reduce the heat to medium. Add the diced onion to the skillet and sauté for 5-7 minutes until soft. Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the chicken stock and bring to a simmer, stirring well to lift the browned bits (fond) from the bottom. Stir in the tinned diced tomatoes (undrained). Bring the sauce back to a gentle simmer.
  4. Return the seared chicken strips to the pan. Reduce heat to low, cover the skillet partially, and let simmer for 8-10 minutes, or until the chicken is nearly cooked through. Stir in the rinsed black beans, sweet corn, and lime juice. Continue to simmer for 3 minutes, allowing the beans and corn to warm through and the sauce to slightly thicken.
  5. Sprinkle the grated cheese evenly over the top of the chicken and sauce. Cover the skillet completely (or use a broiler/grill for faster melting) until the cheese is bubbling and fully melted. Remove from heat and sprinkle generously with fresh chopped coriander before serving immediately.