Wednesday, 18 June 2014

Mexican Chicken Chilli Potato Pot

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

We are more than halfway through June - can you believe it?

 The days have been quite warm here so you would think we would be eating cooler food. But, oh no, some of us have been struck down with a bout of random hay fever and sore throats! I think it's because of too many ice lollies.
Anyways, if you, like me, need something a little warmer but still tasty, this Mexican Chicken Chilli Potato Pot is just for you. A one-pot wonder packed with flavour with chicken, peppers, potatoes and chilli - serve with boiled rice and it'll be just what you need!

One-Pot Wonders, previously: Keema CurryFlorida ChickenRoasted Vegetable Soup

To make this recipe, you'll need boneless chicken, vegetable oil, salt, black pepper, onion, bell pepper, potatoes, garlic, jalapeno chillies, plum tomatoes, dried oregano, dried coriander, Cajun seasoning, sweetcorn and fresh coriander.

Bismillah, let's begin! 

Grab a large pan, and heat up 2 tablespoons of Vegetable Oil.

Once the oil is hot, add in 1 pound of Boneless Chicken Pieces.

Season with Salt and Black Pepper, to taste. Cook until lightly browned.

Meanwhile, dice up a Bell Pepper.

Along with an Onion.

Peel and cube 2 Potatoes, as well.

Once the chicken is browned (which mine isn't really, but I was in a rush :) ...

.. throw in the potatoes, onion and bell pepper.

Give it a mix.

Cover on a low heat for about 7 minutes until the veg is starting to soften.

While the veg softens, peel and finely chop 2 Garlic Cloves.

Also, finely slice 2 Jalapeno Chillies.

Uncover the pan.

Add in the chopped garlic and jalapeno chillies.

Stir in and cook for 1 minute.

Next, take plum tomatoes, dried oregano, Cajun seasoning and fried coriander. 

Measure out 1 teaspoon Dried Oregano, 1 teaspoon Dried Coriander and 1/2 teaspoon Cajun Seasoning.

Blend 200 grams (1/2 tin) of Plum Tomatoes, and add to the pan. Along with the three spices above and Red Chilli Powder, to taste.

Pour in a splash of Water and a small handful of Fresh Coriander, finely chopped.

Stir well and bring to the boil.

Cover and leave to simmer on low for 20 minutes until everything is fully cooked. The potatoes will begin to break down, and thicken the sauce.

Once cooked, taste for seasoning again. I needed to add a little more salt.

Nearly done! Add in 1/2 tin of Sweetcorn, or to taste.

Along with a little more Fresh Coriander, finely chopped.

One final stir and we're done!

Serve up with boiled rice or maybe mashed potatoes?

Full Written Recipe:

Mexican Chicken, Chilli and Potato Pot

Ingredients – serves approx 4-6
2 tablespoons Vegetable Oil
1 pound (450 grams) Boneless Chicken Pieces
Salt and Black Pepper, to taste
1 Onion, peeled and chopped
1 Bell Pepper, diced
2 Potatoes, peeled and cubed
2 Garlic Cloves, peeled and finely chopped
2 Jalapeno Chillies, finely chopped
½ tin (200 grams) Plum Tomatoes, blended
1 teaspoon Dried Oregano
1 teaspoon Dried Coriander
½ teaspoon Cajun Seasoning
Red Chilli Powder, to taste
½ tin Sweetcorn, or to taste
Handful Fresh Coriander, finely chopped


Heat the oil in a large pan. Once hot, add in the chicken. Season with salt and black pepper. Cook until lightly browned.

Add in the onion, bell pepper and potatoes. Mix in and cover. Leave on low heat for about 7 minutes until the veg is starting to soften.

Stir in the garlic and jalapeno chillies. Cook for 1 minute.

Add in the plum tomatoes, oregano, ground coriander, red chilli powder, Cajun seasoning, ½ the fresh coriander along with a splash of water.

Bring to the boil and cook for 20 minutes or until the chicken and veg are fully cooked through.

Once cooked, taste for salt. Add more if needed.
Finally, stir in the sweetcorn and remaining coriander. Heat through for a minute, and serve with boiled rice.

This Time Last Year:

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Keep me in your duas, please,


Spice Enthusiast


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  2. I've never used tin tomatoes in cooking because apparently they're bad for you - something to do with the tin reacting with the acidity of tomatoes and causing bpa a chemical linked in causing abnormal reproductive health. I'm also told the skin of tomatoes causes a type of cancer and should be removed ... which just knocks my confidence as a cook you know... still how can fresh tomatoes compete with the tinned taste? Is passata the same? Also have you any experience of feeding fussy little kid eaters?

    1. we have no problems with tinned tomatoes, alhamdulillah. what we do though is any unused tomatoes are put into a plastic container into the fridge - so no air can get to them. otherwise, for fresh tomatoes, remove the skin by blanching in hot water. passata is sieved tomatoes and are very smooth.


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