Chicken fillets in a mix of aromatic spices, baked with cheese and vegetables in tomato sauce.
Ingredients
- Chicken fillets, 600 g
- Spices: sweet paprika (ground), cumin, dried oregano, 1 tsp each; hot paprika, 1/2 tsp; cinnamon, a pinch; salt, pepper
- Olive oil, 4 tbsp
- Garlic cloves, 2
- Onion, 1
- Bell pepper, 1
- Can of corn and red beans, 1
- Tomato passata, 500 ml
- Grated mozzarella, 200 g
- Rice, 200 g
- Optional for serving: avocado, fresh cilantro
Preparation
Cut each chicken fillet into 3 smaller and thinner pieces. Sprinkle with spices and coat in two tablespoons of olive oil, then pound to an even thickness (best to cover with plastic wrap first).
Heat a pan, add two tablespoons of olive oil, and briefly sear the chicken (2 minutes on each side). Remove from the pan and set aside on a plate.
Add chopped onion and grated garlic to the same pan and sauté briefly. Add diced bell pepper, corn, and beans. Pour in the tomato passata and bring to a boil, then season with salt.
Transfer the mixture to an ovenproof dish (or leave in the pan if it’s oven-safe – be cautious of plastic handles).
Place the seared chicken fillets on top and sprinkle with grated cheese. Bake in the oven (under the grill on low or fan-forced at 180°C) for about 10 minutes until the cheese is golden brown.
Serve with cooked rice, optionally with avocado slices and cilantro leaves.
