Mexican chicken with corn waffles

Mexican chicken with corn waffles

Based on 20 ratings

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

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

Enjoy with

Cava brut
A crisp, fruity sparkling wine is almost always a sound pairing with meat dishes, especially those with a touch of spice, like Mexican waffles and chicken.

Nutrition per serving

Cal
618
Protein
41g
Fat
19g
Carb
70g

Step 1/8

Preheat oven to 180°C/350°F. Finely chop onions and dice tomatoes. Debone chicken thighs.
  • 4 chicken thighs
  • 2 onions
  • 4 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.
  • 3 dried chilis
  • 50 peanuts
  • 50 almonds
  • 1 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 flour
  • 125 corn flour
  • 1 EL baking powder
  • 1 EL sugar
  • 2 EL oregano
  • 2 TL salt
  • 2 eggs
  • 6 EL 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!