Mexican-Style Chicken & Sweetcorn Stew

Boil a kettle, then take your chicken out of the fridge, open the packet and let it air

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of vegetable oil over a high heat

Once hot, add your diced chicken thigh with your ground smoked paprika and a generous pinch of salt and cook for 4-5 min or until golden

While the chicken is browning, drain your sweetcorn

Peel and cut your red onion[s] into wedges

Peel and finely chop (or grate) your garlic

Once the chicken has browned, reduce the heat to medium-high and add the drained sweetcorn and onion wedges

Season with a generous pinch of salt and cook for 3-4 min or until the sweetcorn is lightly caramelised

Meanwhile, chop your potatoes into bite-sized cubes

Dissolve your chicken stock mix and tomato paste in 300ml [390ml] [510ml] boiled water – this is your tomato stock

Once lightly caramelised, add the chopped garlic and ground coriander with a large knob of butter to the pan and cook for 1 min or until fragrant

Once fragrant, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 30 secs

Add the chopped potatoes and tomato stock to the pan with a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook, covered, for 22-25 min or until the chicken is cooked through (no pink meat!) and the potatoes are tender – this is your Mexican-style chicken & sweetcorn stew