Wednesday, 8 October 2014

Taco Chicken Bake

Good Afternoon,

What horrible wet weather we've been having here in Inverness, there's been lots of flooding in and around the city, thankfully it's mostly affected the roads and hopefully it hasn't got inside any homes.

It's just the weather for a comforting bake and this one has a wee bit of a kick to it with the Taco spices.  It went down a storm, with Iona declaring it the best meal I've ever cooked and Rab and I enjoyed it too!

The recipe is from a Woman Magazine Cookery Special I bought a couple of years back, with a couple of tweaks.

Taco Chicken Bake

Serves 4

1 tbsp olive oil
500g chicken breast, diced
2 red onions, cut into chunky wedges
3 peppers, sliced
30g pack taco seasoning (I used Discovery/Santa Maria)
500g carton passata
400g crispy potato wedges, defrosted if frozen
6 tbsp soured cream
50g cheddar cheese, grated
1 large avocado, diced
Few sprigs fresh coriander, chopped
200g cherry tomatoes, halved
4 spring onions, sliced
Juice of 1/2 lime
Salt & freshly ground black pepper

Preheat the oven to 220C/Gas 7.  Heat the oil in a large frying pan and fry the chicken, onion and peppers for 5 mins or until the chicken is golden.  Add the taco seasoning and cook for 1 minute, then stir in the passata and season to taste.  Mix with the potato wedges then spoon into a large ovenproof dish.  Spoon over the soured cream, scatter with cheese.  Bake for 15 mins until bubbling.  Meanwhile, mix together the avocado, coriander, cherry tomatoes and lime juice.  Season to taste and serve along side the bake.

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