Crunchy Cornflake Chicken & Spicy Mexi-Beans
December 4th 2008 12:58
2 Chicken breasts
50g Flour
1 Egg
25g pkt Cornflakes
1 can Mixed beans
1 Onion
2 Garlic cloves
3 Tomatoes
1 Corn cob (cooked)
30g Jalapeño peppers
½ tsp Mexican chilli powder
½ tsp Tabasco sauce
100ml Tomato paste
Salt & Pepper
100ml Sour cream
Method
Crush the cornflakes in a bag with a rolling pin or bottle.
Beat the egg with a dash of milk or water.
Coat the chicken breasts in flour, eggwash and cornflake crumbs.
Refrigerate them until required.
Dice the onion and gently sauté it in a little oil.
When the onion is translucent, add the garlic and chilli powder.
Cut the corn kernels from the cob.
Add the corn kernels and chopped jalapeños to the pot and increase the heat.
Add the roughly chopped tomatoes. Bruised, blemished, overripe or canned tomatoes can be used.
When the tomatoes start to break up, add the Tabasco sauce and tomato paste.
Rinse the beans in cold water then add them to the mix.
Top up with water if necessary and allow the mix to simmer for twenty minutes.
Season with salt and pepper.
Pan fry the corn crusted chicken breasts in a little oil or lard. (I used the duck fat from my last recipe.)
Brown both sides then reduce the heat and place a lid over the pan to trap the heat and allow the chicken six minutes to cook through.
Serve Crunchy Cornflaked Chicken & Spicy Mexi-Beans topped with sour cream and accompanied by Tequila and lemon or lime.
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