Mexico is not far away…
| 2 | boneless, skinless chicken breasts, cut into cubes |
| 1 | medium onion, chopped |
| 4 | cloves garlic, finely chopped |
| ¼ | bunch parsle,y finely chopped |
| 7 | oz fresh hulled corn |
| 7 | oz potatoes, cut into small cubes |
| 1⅓ | cup chicken stock |
| 1 | tablespoon ground cumin |
| ½ | tablespoon cornstach mixed in a little cold water |
| 1 | tablespoon vegetable oil |
| Salt and pepper |
Heat the oil in the ActiFry pan. Add the onions, the seasoned chicken cubes, the potatoes and the crushed garlic. Leave to color for 5 minutes.
Add the cumin and cook for 1 minute. Add the veal stock and cook for 15 minutes. Add the cornstach mixture and cook for 1 minute.
Finally, add the fresh corn and the parsley and cook for 3 minutes Arrange on a serving dish.
Cheff’s Recommendations
You can replace part of the veal stock with tomato sauce.