Mexican Chicken - oil

Method

• 1.
• Heat oil in skillet, add chicken and cook over medium heat until brown on all sides.
• Remove from pan and set aside.
• 2.
• Add the onion to the pan and cook for 3-4 minutes until soft.
• Then add chili powder and coriander.
• Cook about a minute.
• 3.
• Add chopped tomatoes with its juices and tomatoe paste.
• Stir to combined.
• 4.
• Return chicken to pan and simmer gently (medium-low to medium heat) for 20 minutes or until chicken is tender and throughly cooked.
• Add corn and cook another 5 minutes.
• Salt and Pepper to taste.