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Tex Mex chicken with chilli & cheese


  • Combine the chilli powder, seasonings and cumin in a large bowl. Then lightly coat the chicken in the spice mix.
  • Add the flour and toss the chicken, shaking off any excess.
  • Then gently melt the butter with a thin layer of oil in a large heavy-bottomed pan and seal the chicken on both sides. Remove.
  • Pour off any excess oil from the pan and add the corn, chilli, garlic, lime juice, ½ cup stock and a little ground pepper. Mix well and bring to the boil.
  • Then turn the heat down, return the chicken (skin side up) in one layer and gently simmer for about 20 mins, adding more stock if needed and turning now and then.
  • When almost ready, stir through the coriander and briefly cook.
  • Preheat oven to 180°C fan forced (200°C normal).
  • Place the chicken with all the sauce in a gratin (or ovenproof dish), scatter plenty of cheese over the top and cook in the oven until golden and bubbling.
  • Serve with a green salad on the side.


  • 1½-2 tspn chilli powder
  • sea salt & freshly ground pepper
  • ½ tspn ground cumin
  • 4 chicken breasts
  • ½ cup plain flour
  • a dollop of butter (optional)
  • vegetable oil
  • kernels from 2 large corn cobs
  • 1 small red chilli, seeded & finely sliced
  • 1 large garlic clove, crushed
  • juice of 1-2 limes
  • 1 cup chicken stock
  • 2-3 tbsp chopped fresh coriander
  • grated tasty cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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