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.
You can replace part of the veal stock with tomato sauce.