Creamy Chili Chicken

Creamy Chili Chicken

A speedy home-from-work supper which you can prepare in minutes. Serve with warm tortillas or boiled rice. Recipe adapted from Nestlé Mexico.

Preparation time

10 minutes

Cooking time

10 minutes

Serving number 4

Ingredients

1 tbsp Vegetable oil
3 Chicken breast fillets, without skin (cut into thin strips)
1 can (410g) / 1 can (14 ozs) CARNATION Evaporated milk
1 Red bell pepper (washed, deseeded cut in thin strips)
1 Green Bell Pepper (washed, deseeded cut in thin strips)
3 tsps All purpose flour
1 cube MAGGI Chicken bouillon (broth/stock) (crushed)
100 g / 1 cup Sweetcorn canned, drained
2 tbsps Coriander leaf ((Cilantro) chopped)
3 tbsps Canned green chilies, drained (sliced or chopped)

Preparation steps

Pour the CARNATION Evaporated milk into a blender or food processor, add the sliced green chilli peppers, flour and MAGGI Chicken Bouillon cube. Blend or process until smooth. Set aside

Heat the oil in a large frying pan or skillet. Add the chicken strips and fry for 4-5 minutes or until browned

Add the red and green bell pepper strips and fry for a further 3 minutes stirring all the time.

Add the milk and chili mixture to the pan together with the sweetcorn kernels. Bring up to the boil, stirring all the time and cook for 1-2 minutes until the sauce is thick.

Serve sprinkled with chopped coriander/cilantro leaf.

Nutritional values per serving

Carbohydrate, total (g) 25.00
Energy (Kcal) 373.00
Protein (g) 34.00
Fats, total (g) 15.00
Energy (Kj) 1559.00