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Mexican chicken with corn waffles
Ingredients
Utensils
oven, cutting board, knife, blender, large saucepan, baking dish, stand mixer or hand mixer with beaters, waffle maker
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Nutrition per serving
Step 1/ 8
- 2 chicken thighs
- 1 onions
- 2 tomatoes
- oven
- cutting board
- knife
Preheat oven to 180°C/350°F. Finely chop onions and dice tomatoes. Debone chicken thighs.
Step 2/ 8
- 1½ dried chilis
- 25 g peanuts
- 25 g almonds
- ½ clove
- 1 tsp cinnamon
- 1½ tsp sesame seeds
- 1½ 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
- 200 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
- 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
- ½ 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
- 75 g flour
- 62½ g corn flour
- ½ tbsp baking powder
- ½ tbsp sugar
- 1 tbsp oregano
- 1 tsp salt
- 1 eggs
- 3 tbsp vegetable oil
- 207½ 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
- 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!
Enjoy your meal!
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