Creole Chicken with Toasted Corn | Abel & Cole
Creole Chicken with Toasted Corn
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Prep: 10 mins
Cook: 30 mins
A creamy chicken dish spiked with spicy cayenne and topped with nutty first of the UK season corn. All the flavours of the Deep South in your kitchen.
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995 kcal
(per portion)
Ingredients you'll need
  • 200g white basmati rice
  • 250g diced chicken leg
  • 1 onion
  • 1 pointed red pepper
  • A handful of flat leaf parsley
  • 1 garlic clove
  • 1 tsp cayenne pepper
  • 400g tin of black beans
  • 227ml single cream
  • 1 corn on the cob
From your kitchen
  • 400ml cold water
  • Sea salt
  • 1 tbsp olive oil
  • Freshly ground pepper
Step by step this way
  • 1.

    Tip the rice into a bowl. Cover with cold water and whisk for 1-2 mins till the water goes cloudy (you can use a fork). Drain the rice and rinse it. Tip it into a small pan. Pour in 400ml cold water. Add a pinch of salt. Cover and bring to the boil. When the pan boils, turn the heat off and set aside for 20 mins.

  • 2.

    While the rice is cooking, warm a pan over a medium heat for 1 min. Add ½ tbsp oil and the chicken. Fry for 8-10 mins, turning once or twice till the chicken is browned all over.

  • 3.

    Peel and finely chop the onion. Halve the pepper. Scoop out the seeds and white bit, then finely chop. Scoop the chicken out of the pan and pop it on a plate. Add another ½ tbsp oil to the pan and scatter in the onion and pepper. Season with a little salt and pepper. Cook, stirring occasionally, for 5 mins till the veg start to look glossy.

  • 4.

    While the veg cook, finely chop the parsley stalks (keep the leaves for later). Peel and crush the garlic. Add the parsley stalks and garlic to the pan with around 1 tsp cayenne (it's spicy, so use less or more, depending on how hot you like your food). Cook and stir for 1 min.

  • 5.

    Tip the chicken back into the pan. Drain and rinse the black beans. Add them to the pan. Cook and stir for 1 min to mix everything together. Pour the cream into the pan. Turn the heat down to low. Put on a lid. Gently simmer for 10 mins.

  • 6.

    While the chicken warms through, pull the green silks off the sweetcorn and pull off any strings that remain. Chop a small slice off the cob's base so it will sit upright on your board. Run your knife down the corn cob to slice off the kernels.

  • 7.

    Take the chicken off the heat and set aside, lid on, to keep warm. Put a small frying pan on the heat. Add the sweetcorn and fry for 3-4 mins till it is browned and starting to jump.

  • 8.

    Taste the chicken and add more salt or pepper if it needs it. Fluff the rice up with a fork and spoon into 2 warm bowls. Top with the Creole chicken and the toasted corn. Roughly chop the parsley leaves and scatter it over to serve.

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