Mexican Chicken

This is a recipe I adapted slightly from a cookbook. Great flavour that is not overwhemingly spicy and quick 'n easy to make.

• Ready In: 35 mins
• Serves: 2
• Yields: 2 people

Ingredients

• 4  boneless skinless chicken breasts
• 2  tablespoons  oil
• 1⁄2 medium onion, finely chopped
• 1  teaspoon chili powder
• 1  teaspoon ground coriander
• 1 (14 1/2ounce) can diced tomatoes
• 1  cup frozen corn
• 2  tablespoons tomato paste
• 1 -2  teaspoon chili powder
• 1 1⁄2 teaspoons ground coriander
• 1  teaspoon cayenne pepper
• 1⁄2 teaspoon garlic powder
• 1⁄8 teaspoon paprika
• 1⁄8 teaspoon red pepper flakes
•  salt and pepper

Directions

1. Heat the oil in a large frying pan. Rub chicken with salt and pepper and place in the pan. Sprinkle with paprika and cook over medium heat until lightly browned. Remove from the pan and set aside.
2. Add the onion to the pan and cook for 3-4 minutes until soft, then stir in the chilli powder and coriander and cook for a few seconds. Add the tomatoes with their juice and the tomato puree.
3. Return the chicken to the pan along with the remaining spices (including additional salt and pepper) and simmer gently for 20 minutes until the chicken is tender and thoroughly cooked. Add the corn and cook a further 3-5 minutes.
4. Serve with rice and a mixed pepper salad.