05/07/2024
Not only the pastes went on sale today at the butchers, but also High 5’s Mexican Spice Blend 🇲🇽
Dry rub your meat to take to another level, or even sprinkle on a salad, but make sure you give this recipe a go! It’s an absolute banger 💥 and a real crowd pleaser (and it’s pretty damn healthy too!)
MEXICAN CHICKEN 🍗🇲🇽
Serves 4
500g chicken breast
300g sliced red onion
8-10 cloves of peeled garlic
1 tin black beans, drained and rinsed
150g frozen sweetcorn (or tinned if you prefer)
✋4 tbsp High 5 Flavas Mexican Spice Blend✋ (plus extra to dry-rub chicken or squash)
1 x 400g tin of good quality plum tomatoes blitzed until smooth.
Juice of 1 lime
Salt to taste
Pinch of sugar
Fresh coriander
Vegetable oil
*For a delicious Veg alternative, swap the chicken for roasted squash!
1. Preheat oven to 160c. Dry rub the chicken breasts (ideally in advance) cover with foil and bake in oven on a low heat at approx 160c for 40 mins (alternatively use an airfryer, reducing cooking time accordingly)
2. In a saucepan heat 2 tbsp of oil and saute onions on a medium heat until tender
3. Add garlic and saute for 1 min.
4. Add the spice mix and stir, then add a bit of water to ensure it doesn’t burn.
5. Add the tinned tomatoes and splash of water and simmer for 15 mins.
6. Add the black beans, sweetcorn and lime juice.
7. Shred the chicken breasts with two forks and add to the sauce.
8. Season with salt and sugar to taste then add the lime juice and stir.
Serve with Spiced Long Grain Rice - just add some cumin powder, paprika, chilli powder and a pinch of cinnamon to the water before cooking.
Serving suggestions:
Guacamole, soured cream, sliced jalapeno peppers, grated cheddar, home-fried tortilla chips, fresh chillies.
