Mexican Chicken

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   1.

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   Heat oil in skillet, add chicken and cook over medium heat until brown on all sides.

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   Remove from pan and set aside.

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   2.

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   Add the onion to the pan and cook for 3-4 minutes until soft.

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   Then add chili powder and coriander.

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   Cook about a minute.

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   3.

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   Add chopped tomatoes with its juices and tomatoe paste.

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    Stir to combined.

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    4.

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    Return chicken to pan and simmer gently (medium-low to medium heat) for 20 minutes or until chicken is tender and throughly cooked.

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    Add corn and cook another 5 minutes.

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    Salt and Pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.