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Jess Bunn

ONE PAN CHICKEN FIESTA

with a pickled jalapeño & tomato salsa

A winter take on UCOOK’s favourite corn esquites – a creamy, cheesy, pan-roasted corn dish – served with a spicy salsa and golden chicken

40 minutes

Ingredients

  • Free Range Chicken Breast
  • Corn
  • Cape Herb & Spice Taco Spice
  • Grated Parmesan-Style Cheese
  • Crème Fraîche
  • Fresh Parsley
  • Baby Tomatoes
  • Spinach
  • Pickled Jalapeño
  • Chicken stock
  • Lemon

What You Need

  • Water
  • Olive Oil
  • Cooking Oil
  • Salt & Pepper