Mexican chicken with corn waffles

Based on 20 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
30
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
chicken thighs
150 g all-purpose flour
125 g corn flour
400 ml chicken stock
400 ml milk
50 g peanuts
50 g almonds
dried chilis
tomatoes
onions
eggs
clove
2 tsp cinnamon
3 tsp sesame seeds
9 tbsp vegetable oil
1 tbsp almonds (shaved)
1 tbsp sugar
1 tbsp baking powder
2 tbsp oregano
butter for greasing
salt
pepper
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • blender
  • large saucepan
  • baking dish
  • stand mixer or hand mixer with beaters
  • waffle maker

Nutrition per serving

Cal
618
Protein
41 g
Fat
19 g
Carb
70 g
  • Step 1/8

    Preheat oven to 180°C/350°F. Finely chop onions and dice tomatoes. Debone chicken thighs.
    • chicken thighs
    • onions
    • tomatoes
    • oven
    • cutting board
    • knife

    Preheat oven to 180°C/350°F. Finely chop onions and dice tomatoes. Debone chicken thighs.

  • Step 2/8

    Add onions, tomatoes, chilis, peanuts, almonds, clove, cinnamon, sesame seeds, and olive oil to a blender. Blend for approx. 2 – 3 min. into a smooth pesto.
    • dried chilis
    • 50 g peanuts
    • 50 g almonds
    • clove
    • 2 tsp cinnamon
    • 3 tsp sesame seeds
    • 3 tbsp olive oil
    • blender

    Add onions, tomatoes, chilis, peanuts, almonds, clove, cinnamon, sesame seeds, and olive oil to a blender. Blend for approx. 2 – 3 min. into a smooth pesto.

  • Step 3/8

    In a large saucepan, bring chicken stock to a boil and add chili pesto. Stir thoroughly until everything is fully combined. Now, add chicken thighs and simmer for approx. 3 – 5 min. Remove from heat.
    • 400 ml chicken stock
    • large saucepan

    In a large saucepan, bring chicken stock to a boil and add chili pesto. Stir thoroughly until everything is fully combined. Now, add chicken thighs and simmer for approx. 3 – 5 min. Remove from heat.

  • Step 4/8

    Place chicken in a baking dish and cover with sauce. In the preheated oven, bake at 180°C/350°F for approx. 20 – 25  min. Then, increase heat to 220°C/430°F and bake for approx. another 10 – 12 min.
    • baking dish
    • oven

    Place chicken in a baking dish and cover with sauce. In the preheated oven, bake at 180°C/350°F for approx. 20 – 25 min. Then, increase heat to 220°C/430°F and bake for approx. another 10 – 12 min.

  • Step 5/8

    In a large, grease-free saucepan, toast almonds over medium heat for approx. 1 – 2 min. until golden brown and fragrant.
    • 1 tbsp almonds
    • large saucepan

    In a large, grease-free saucepan, toast almonds over medium heat for approx. 1 – 2 min. until golden brown and fragrant.

  • Step 6/8

    In a stand mixer, combine flour, corn flour, baking powder, oregano, and salt. Beat for approx. 1 – 2 min. until combined. Then, add eggs, vegetable oil, and milk and beat for approx. another 2 – 3 min. until a smooth batter forms.
    • 150 g flour
    • 125 g corn flour
    • 1 tbsp baking powder
    • 1 tbsp sugar
    • 2 tbsp oregano
    • 2 tsp salt
    • eggs
    • 6 tbsp vegetable oil
    • 415 ml milk
    • stand mixer or hand mixer with beaters

    In a stand mixer, combine flour, corn flour, baking powder, oregano, and salt. Beat for approx. 1 – 2 min. until combined. Then, add eggs, vegetable oil, and milk and beat for approx. another 2 – 3 min. until a smooth batter forms.

  • Step 7/8

    Preheat a waffle maker and grease with some butter. Pour some of the batter into waffle maker and cook for approx. 3 – 4 min. or until golden brown.
    • butter for greasing
    • waffle maker

    Preheat a waffle maker and grease with some butter. Pour some of the batter into waffle maker and cook for approx. 3 – 4 min. or until golden brown.

  • Step 8/8

    Place chicken thighs on top of the waffles and garnish with roasted almonds. Enjoy!

    Place chicken thighs on top of the waffles and garnish with roasted almonds. Enjoy!